September 26, 2007

Cream of mushroom and leeks soup

8 oz mixed mushrooms (Shitake, portabella, oyster), sliced
1 leek, trimmed and chopped coarsely
1/2 tsp freshly groud black pepper
1 tsp salt
1 cup half and half
1 liter of beef stock
4 tbsp of butter

Sautee mushrooms, leeks with salt and peper for 10-15 minutes (until soft). Add the stock and simmer for 10 minutes. Puree with a blender, add half and half and bring back to boil. Enjoy!