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.