Ingredients
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3 leeks, sliced, white part only, rinsed very good
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6 -10 garlic cloves, sliced
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4 tablespoons butter
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1/4 cup olive oil
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1 teaspoon salt
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1 teaspoon pepper
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1 teaspoon sugar
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1 cup dried porcini mushrooms, soaked and rough chopped (reserve liquid for soup)
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8 cups water
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2 tablespoons beef base or 2 tablespoons vegetable stock base
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1 teaspoon dried parsley
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3 large red onions, sliced
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scallion, thinly sliced, for garnish
Instructions
- Melt butter and olive oil in a large pot.
- Sauté leeks, onions, salt, pepper, sugar, 8-10 minutes adding garlic and cook 3 more minutes.
- Add strained chopped mushrooms, water, beef base, strained liquid from mushrooms and parsley.
- Bring to a boil lower heat to a simmer and cook for 20 more minutes.
- If desired, toast bread in over and top with your favorite cheese and place on top of soup and serve topped with a garnish of scallions and pepper.
- For vegetarian use only the vegetable base.