Mushroom and Leek Soup

Makes about 3 cups

•2 medium leeks, cut into 1/4-inch-thick rounds
•2 TBSP smart butter or balance butter
•3/4 lb. mushrooms, thinly sliced
•1/4 cup dry white wine
•1 (14 1/2-oz) can chicken broth
•1 TBSP chopped fresh chives

Wash leeks well in a large bowl of cold water and lift from water into a colander to drain. Heat butter in a 3-quart saucepan over moderately high heat until foam subsides, then sauté leeks, stirring 5 minutes. Add mushrooms and sauté, stirring until liquid mushrooms give off is evaporated and mushrooms begin to brown. Add wine and boil 1 minute. Add broth and salt and pepper to taste and simmer 2 minutes.

Serve soup sprinkled with chives. Recipe may doubled to serve 4.

Mushroom and Leel Soup

Courtesy Gourment Everyday
Random House, Inc.