Mushroom Soup with Olive Oil
- 3 T. butter
- 1/4 onion, diced
- 1/4 leek, white only, diced
- 1 lb. button mushrooms, sliced
- 1/4 small potato, peeled and diced
- 1-1/2 c. chicken or vegetable stock
- 1-1/2 c. heavy cream
- salt and pepper to taste
- extra virgin olive oil
Melt the butter in a large sauté pan, then add the onion, leek and mushrooms. Cover and cook slowly for 20 minutes.
Meanwhile, combine the potato, chicken stock and cream in a saucepan, bring to a boil and simmer until the potato is cooked. Add the potato mixture to the mushroom mixture and simmer for 10 minutes.
Transfer the soup to a blender and process to a smooth purée, then pass through a fine sieve. Add salt and pepper to taste and serve in demi-tasse (espresso) cups drizzled with olive oil. Pass around or serve at the table as a pre-meal appe-teaser.