Mushroom, Leek, and Potato Soup
3 Tablespoons Earth Balance
1 Red Onion, diced
3 Leeks, trimmed and sliced
1 Pound Potatoes, quartered and thinly sliced
Salt to taste
6 Cups Stock
1 Tablespoon Olive Oil
8 Ounces Mushrooms, sliced
1/2 Cup White Wine
Pepper to taste
1 Cup Soy Milk
Parsley and Thyme to taste
1. Melt 2 tablespoons of Earth Balance in a soup pot and add the onion and leeks. Cook them over high heat for several minutes, stirring frequently. Lower heat, add the potatoes, salt and 2 cups of the stock. Cover the pot and stew the vegetables over low heat for 10 minutes.
2. Heat the remaining Earth Balance and oil in a wide skillet. Add the mushrooms and saute them over high heat until them begin to release their juices, stirring as needed. Add salt and the wine and cook until the wine is reduced and syrupy. Scrape the mushrooms into the soup pot and add the remaining 4 cups of stock. Bring to a boil, then simmer until the potatoes are soft, about 25 minutes.
3. Add pepper and more salt if needed. Add the milk and heat through. Mix in the herbs.
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