A good, rustic soup perfect for the holiday season. Since it’s not always easy finding porcini mushrooms in the grocery store, it’s okay to use dried.
2 Tbsp. unsalted butter
4 cloves minced garlic
1 large red onion, diced
2 leeks – only the white part, diced
3 large white potatoes, peeled & cut into small chunks
1 cup dried porcini mushrooms
Approximately 6 cups chicken stock
1 tsp. thyme
1/2 cup beef broth
2 cups heavy cream
1 tsp. Worcestershire sauce
1 tsp. kosher salt
1/2 tsp. black pepper
In a large pot melt the butter over medium heat; add garlic, onion, leeks. Saute this for 10 minutes. Add potatoes, mushrooms, stock, thyme and beef broth. Bring to a boil and reduce to a simmer for 30 minutes. Remove from heat and add the cream and Worcestershire, salt & pepper.
Puree the soup in batches in a food processor or blender then return to pot and warm on low heat for 5-10 minutes or just to warm it up.