Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 lb Cultivated wild mushrooms -and chopped
-(use a mixture of Cremini, 1/3 c Unsifted all-purpose flour
-oyster, and shittake 5 c Vegetable broth
-or golden trumpet) 1 c (1/2 pint) heavy cream
1/2 c (1 stick) butter 1 ts Ground black pepper
2 Leeks, trimmed, cleaned, 1 ts Lemon juice

1. Clean mushrooms; remove stems, chop, and reserve. Slice mushroom
caps and set aside.

2. In 5-quart kettle or Dutch oven, melt butter over medium heat. Add
chopped mushroom stems and saute until tender-about 10 minutes. With
slotted spoon, remove stems to food processor, fitted with chopping
blade, or blender and reserve until step 4.

3. Add sliced mushroom caps and the leeks to kettle, cook, stirring
occasionally, until tender-about 10 minutes. Stir flour into
mushroom-leek mixture; cook, stirring constantly, for 2 minutes.
Gradually stir in broth. Heat to boiling over high heat, stirring
frequently. Reduce heat to low and stir, uncovered, 2 to 3 minutes.

4. Add cream to reserved mushroom stems in food processor; process
until mixture is pureed. Add mushroom puree, pepper, and lemon juice
to soup mixture; stir to blend completely. Ladle soup into serving
bowls and serve.

Country Cooking/Summer/94 Scanned fixed by Di and Gary

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