Ingredients

• 1/4 C butter
• 2 lb Cremini mushrooms, sliced
• 1 C leeks, sliced
• 1 C Yukon Gold potato, diced
• 6 sprgs thyme
• 4 C chicken broth
• 1 C dry white wine

Instructions

1. Brown the mushrooms in butter until they give off their moisture. Continue cooking until the moisture evaporates. Add the leeks and cook until tender.
2. Add the broth, potato, thyme and wine, then simmer until the potato is mushy.
3. Puree the soup, season to taste, and serve hot.

Adapted from multiple sources

Contributed by: Skip