Look for a new recipe every Thursday!


RECIPE OF THE WEEK #442

Cream of Mushroom Soup

2 tablespoons (1/4 stick butter)
3 leeks, halved, thinly sliced (white and pale green parts only)
2 pounds button mushrooms, sliced
2 garlic cloves, minced
1/4 cup long-grain white rice
3 1/4 cups (or more) canned low-salt chicken broth
3 1/4 cups canned beef broth
1/2 cup whipping cream
1/4 cup chopped fresh chives

Melt butter in heavy large pot over medium heat. Add leeks and sauté until tender, about 5 minute. Increase heat to medium-high.

Add mushrooms and sauté until mushrooms are soft and dry, about 10 minutes. Add garlic sauté 1 minute. Stir in rice. Add 3 1/4 cups chicken broth and beef broth to pot. Bring to boil. Reduce heat to low, cover and simmer until rice is very tender, about 30 minutes.

Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Stir in cream. Thin with more chicken broth, if desired. (Soup can be prepared 1 day ahead. Cool slightly, then cover and refrigerate. Bring to simmer before continuing.)

Ladle soup into 8 bowls. Sprinkle with chives and serve.