Recipe: leek and Morel Mushroom Soup
Yield: 2 qts
Ingredients
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Weight
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Measure
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Prep
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Chicken stock
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2 qts
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Red skin potatoes
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6 ea
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butter
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4 oz
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flour
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4 oz
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Heavy Cream
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4 oz
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Leeks
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1 large
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Morel Mushrooms
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12 ea
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Salt and pepper
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To taste
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Preparation:
- heat chicken stock to a boil
- small dice potatoes add to boiling chicken stock. Boil @15 min or till tender
- in a separate pan heat butter add flour to make a roux, light in color
- sauté Morel Mushrooms and leeks till leeks are transparent
- add Morels and leeks to chicken stock mixture
- add 4 oz of heavy cream
- thicken with roux
- serve with a garnish of fresh leeks and chopped Morel Mushrooms
- add salt and pepper to taste.
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