Braised Leek Soup with Sautéed Oyster Mushrooms

From: Charlie Trotter Cooks at Home

The pictures look terrible for many reasons, but the only one I’ll mention is that these were taken with seconds, because the first serving was so good. 

Also, it was suggested that skipping the mushrooms would still make an incredible soup. 

Braised Leek Soup with Sautéed Oyster Mushrooms

3 leeks, white and 2”  green, sliced in half

5 C chicken stock

2 sprigs rosemary

• Cover and simmer 25 minutes
• Chop leeks into bite sized pcs

3 T butter

• Purée 2/3 of leeks, stock and butter until smooth
• Strain, return to pan
• Season
• Reserve chopped leeks for garnish

 ——————

1 shallot, minced

1 T butter

• Heat 2 min

1.5 C Oyster mushrooms

• Sauté 7-10 min
• Season

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• Plate mush in wide bowl
• Top w leeks
• Surround w soup

Olive oil drizzle

Chives - top