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Mushroom Soup

Ingredients

  • 2 T. butter
  • 8 oz. sliced mushrooms
  • 1 small leek sliced about 1 cup
  • 4 cups chicken stock
  • 1/4 cup cornmeal
  • 1 cup cream
  • salt and pepper to taste

Instructions

  • Melt butter in pot
  • Add mushrooms and leek and cook until brown on medium heat, about three minutes.
  • Whisk in broth and bring to a boil.
  • Whisk in cornmeal, stirring constantly.
  • Cover, reduce heat and simmer for about five minutes.
  • Add cream and salt and pepper to taste.

Notes

With the huge variety of mushrooms available today, I would try a combination of portabella and white or even shiitake if your budget permits.