Imagine Portobello and Merlot Soup
Doug Roese / Lakewinds Natural Foods
Quick and easy. Use your favorite wine and mushrooms
yield: 4 servings
Ingredients
1 tablespoon olive oil
1 tablespoon butter
1 1/2 cups slivered leeks (approx. 6 oz. untrimmed leeks)
1/2 teaspoon salt
1/2 lb. crimini mushrooms, slivered
1 cup merlot
1 qt. Imagine Cream of Portobello
pinch nutmeg
pinch black pepper
Instructions
Clean leeks carefully, discarding the dark green portions. Sliver into 1/8" X 1" strips. In 1 1/2 qt. saucepan, heat butter and olive oil until butter stops sizzling. Add leeks, mushrooms and salt, and cook over medium high heat until mushrooms lose liquid and brown slightly. Reserve mushrooms and leeks in bowl, and pour 1 cup wine into saucepan. Stir up anything stuck on bottom, and then boil wine until its reduced to about 1/4 cup. Add back mushrooms, leeks, and 1 quart of Imagine Cream of Portobello soup. Over medium heat, bring near, but not to, boil. Taste for and adjust salt. Add black pepper and nutmeg to taste. If youve been good, you can stir in a tablespoon of soft butter right before serving.