Hearty Cream of Mushroom Soup

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Ingredients

1 small Yukon Gold potato, peeled and thinly sliced
3 leeks, cleaned and thinly sliced. Tips on how to prepare leeks.
1 quart milk, water or chicken broth
1 1/2 pounds fresh crimini mushrooms, coarsely chopped or sliced
6 slices dried porcini mushrooms, soaked in 1/2 cup warm water for 30 minutes
1/2 cup heavy cream
Salt
Pepper
Soup Croutons

Preparation
(Makes 4 first-course servings)

1. Combine the potato, leeks, and milk in a pot, bring to a gentle simmer, and simmer about 25 minutes.
2. Add the fresh mushrooms to the soup. Lift the porcini out and squeeze them, releasing the liquid into the bowl. Pour the soaking liquid into the soup, leaving any grit behind in the bowl. Add the porcini to the pot and simmer for about 7 minutes.
3. Purée the soup with a blender and strain it into a clean pot. Add the heavy cream, bring to a simmer, and season with salt and pepper.
4. Ladle the soup into soup bowls. Garnish with the croutons.

Bon appétit!

Recipe by James Peterson, from his book "COOKING."

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