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Preparation time
10 minutes
Total time:
1 hour
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Ingredients
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1 leek, thinly sliced
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15 mL (1 tbsp.) butter
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2 mL (½ tsp.)dried rosemary
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1 dried bay leaf
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1 clove garlic, chopped
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To taste, salt and pepper
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3 packages (85 g / 3 oz. ea.) oyster mushrooms
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1 package (227 g / 8 oz.) white mushrooms, quartered
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175 mL (¾ cup) white wine
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500 mL (2 cups) Compliments Chicken Broth
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125 mL (½ cup) 15% M.F. cooking cream
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To taste, chopped fresh parsley
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To taste, toasted pine nuts
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To taste, Parmesan
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Directions
- Sweat the leeks in butter in a large saucepan over medium heat for about 8 minutes.
- Add the rosemary, bay leaf, garlic, salt, and pepper, and cook 2 minutes.
- Add mushrooms and continue cooking for about 10 minutes.
- Add the white wine. Reduce by half over low heat, about 10 minutes.
- Add broth and simmer another 20 minutes.
- Remove bay leaf and add cream.
- Blend mixture in a food processor until smooth.
- Garnish with parsley, pine nuts, Parmesan, and serve.
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