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October 20, 2014 / Chris Blum

Mushroom Soup

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This is a wonderful mushroom soup, topped with a little chopped Spanish Chorizio makes it perfect.

Ingredients:
2 TBSP butter
3 small leeks, sliced thin and rinsed
20 oz white mushrooms, sliced
1 quart mushroom or vegetable stock
1 quart chicken stock
Salt and pepper
16 thin slices chorizo sausage, cut into matchsticks

In a large pot melt butter, add leeks and sweat covered over low heat until soft, about 5 minutes. Add mushrooms and stock, cover and cook for 30 minutes.

Transfer to a blender process until smooth. Pour into bowls and season with salt and pepper, garnish with chorizo.

Serves 4 – 6.

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