DILLED LEEK AND MUSHROOM SOUP

Dilled Leek and Mushroom Soup image

Provided by Garrison Wayne

Time 1h30m

Number Of Ingredients 9

1/2 stick butter, unsalted
2 c leeks, cleaned, white parts only, chopped small, (about 3 reg size or 1 lb)
1 lb baby bella mushrooms (or other hearty varietie(s)), rinsed, rough chop
1 large white rose potato, peeled, grated
6 c vegetable broth/stock, not low sodium
2 Tbsp fresh dill, chopped fine, feathery leaves only, or 2 tsp dry
1/2 c heavy cream
2 Tbsp cornstarch, dissolved in 3 tbsp water
salt to taste if desired

Steps:

1. In a large pot, saute the leeks and mushrooms in the unsalted butter over med/hi heat. Stir frequently for 5 - 6 minutes or until the leeks are clear and the mushrooms start to cook well.
2. Add the vegetable stock, grated potato, and dill. Bring to a boil over hi heat.
3. Reduce heat to low and cover the pot. Simmer, covered for 1 hour.
4. Remove lid. Add the cream and diluted cornstarch and heat though just until thickened a bit. Check for salt. Shy away from pepper as it could overwhelm the delicate balance of flavors.
5. Serve hot with some crusty bread. Serves 10 as a starter or 6 for a hearty meal.