Leek & Potato Soup with Porcini Dust and Forest Mushrooms

Ingredients

Yield:

1 gallon

• • 1/4 cup olive oil
  • 5 cloves garlic minced
  • 10 leeks, washed, chopped
  • 5 shallots, julienne
  • 3 stalks celery washed, chopped
  • 2 pounds of peeled Yukon Gold potatoes, small dice
  • 1 gallon vegetable stock
  • Sea salt, to taste
  • Ground black pepper, to taste
  • 10 oz bag of washed baby spinach
  • 1 tbsp freshly chopped thyme
  • 1 tbsp freshly chopped parsley

• 1 large bouquet garni

  • fresh thyme, parsley stalks, bay leaf, celery

• Garnish

  • Porcini dust, to taste
  • 8 oz Chef's mix forest mushrooms
  • Mushrooms: Enoki, Shimeji, King Oyster
  • 1 tbsp minced shallot
  • 1 tbsp olive oil
  • 1/2 freshly squeezed lemon juice

Preparation

Difficulty:

Medium

Total Time:

2 Hours

1. 1. In a 3 gallon pot add oil, garlic, leeks, shallots, and celery, sauté for 10 minutes.
   2. Add potatoes, vegetables stock, season and add bouquet garni.
   3. Bring to boil and simmer 40-60 minutes or until potatoes are tender.
   4. When potatoes are cooked, remove bouquet garni, strain and reserve liquid.
   5. Place solids in a vita prep or jug blender and blend until smooth, add more stock as required to blend, correct seasoning.
   6. While blending add handfuls of spinach, blend until smooth, strain with china cap, place back in pot and reheat.
   7. Add freshly chopped thyme and parsley.
   8. Warm soup up and reserve, begin garnish.

2. Garnish

   1. In a medium skillet, warm oil, sauté mushrooms and add minced shallots.
   2. Squeeze 2 tsp. of lemon juice over mushrooms, set aside and keep warm, season to taste.

3. To Assemble:

   1. Warm serving bowls.
   2. Place mushroom garnish in middle of bowl and pour soup around mushrooms.
   3. Sprinkle porcini dust on soup.
   4. Enjoy!