FDP Cookbook : Appetizers : Mushroom Soup
(submitted by clf )

Ingredients

20 oz by weight (about 6 cups by volume) fresh mushrooms ( I use a mix of different mushrooms
Leeks 4 (white ends only)
EVOO
Salt (I use Flor de Sal)
Pepper to taste
Oregano (tablespoonish)
Shallots (2)
Heavy Cream 4 oz
butter 1/4 stick
Wolfgang Puck Chicken Broth (2)
Chives

Directions

Sauté the cleaned and sliced leeks and shallots in the EVOO and butter until soft. Season to taste. Add all cleaned and sliced mushrooms and cover until soft. Start the broth in a saucepan to a boil. Combine all ingredients into the saucepan and simmer for about 30 minutes. Use a submersible mixer to blend thoroughly. Simmer for another 15 more minutes or so to reduce and thicken. Add some heavy cream, taste to adjust seasoning, cut some chives on the top and serve this delicious soup.