Wild Mushroom, Leek, and Potato Soup

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By Liz Jackson chef and the owner of Libby’s Bistro in Gorham, New Hampshire. Serve this hearty soup for lunch. You can substitute half-and-half or low-fat milk for the cream, but it won’t taste as rich.

Ingredients

1 cup leeks, thinly sliced

4 tablespoons butter

1 cup peeled and diced potato (1 medium)

1 pound (about 8 cups) assorted wild mushrooms (shiitake, portobello, porcini, enoki), sliced

2 tablespoons flour

1 tablespoon paprika

1 quart chicken stock

2 cups heavy cream

salt and pepper

2 tablespoons chopped fresh thyme

Instructions

In a stockpot over medium-low heat, saute the leeks in butter for 10 minutes. Gently stir in the potatoes and saute for 10 minutes longer, or until tender. Add the mushrooms and saute for 5 minutes longer. Gently stir in the flour and paprika, and simmer for 2 to 3 minutes. Add the chicken stock, increase the heat to a fast simmer, and cook for 20 minutes. Add the cream; stir and cook until slightly thickened. Puree in batches in a blender or food processor. Add salt and pepper to taste, stir in thyme, and serve.

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