MUD SEASON MUSHROOM & LEEK SOUP

Mud-season is an actual season in Maine....the long winter finally coming to an end bringing with it springtime....

Here in California it only lasts a day or two so we took full advantage, much to the dismay of our washing machine :) 

This is a surprisingly simple and delicious spring time soup.....didn't even get a chance to snap a photo before it was all gobbled up......so the pics are from last week at our favorite park down the road....

::INGREDIENTS::

•  1 pound White Mushrooms(Jacques Pepin promises the white contain just as much flavor as the more exotic & expensive mushrooms & I agree)
• 2 Leeks, trimmed & washed
• 1/2 Cup White Wine/Vermouth/Sherry(lighter flavor with the wine, stronger with the Vermouth and Very rich with the Sherry)
• 4-5 Cups Chicken Broth(or Vegetable Broth) 
• 2 Tbs Extra Virgin Olive Oil
• Salt and Pepper

::DIRECTIONS::

1. Chop the Leeks into 1/4 inch pieces and saute in Olive Oil for 5 minutes until softened
2. Add the Mushrooms chopped in 1/2 if small(if large quarter them) cook for 10 minutes stirring
3. Add Wine(or Vermouth or Sherry) cook for 5 min to burn off  the alcohol
4. Add Chicken Broth, Salt and Pepper to taste and simmer for 20 min
5. Immersion blend or let COOL and put in Cuisinart to puree
6. ENJOY!