Buckley's Tavern

Mmmm... wild mushroom soup! I came across this recipe on the website for Buckley's Tavern in Centreville, Delaware as I was searching for their recipe for pumpkin hummus (still no luck), however, this looked like the perfect recipe for our lunchtime soups. Mmmm.... Unfortunately it is not made with the local mushrooms that southeastern Pennsylvania is known for, but rather run of the mill California mushrooms which are sold in our grocery.

Wild Mushroom Soup

Ingredients

3 lbs assorted mushrooms (they suggest portabella, shiitake and chanterelle's from Kennett Square)
2 leeks (whites only) cleaned and chopped
3 cups chopped tomatoes (if using canned, drain liquid and you will need 2 large cans)
1 tsp minced garlic or one garlic clove minced
1 Bay leaf, 1/4 cup chopped parsley and thyme
48 oz. low sodium chicken stock
1/4 cup sherry
EVOO for sauteeing

Directions:

In a heavy bottomed 4 quart pot, saute leeks, tomatos and garlic over medium heat until soft. Add mushrooms and cook for 5-10 minutes until mushrooms release some liquid. Deglaze pot with sherry. Add stock, bay leaf, herbs and cook for 30 minutes. Add salt and pepper to taste.

Serve with a green salad and crusty bread!

Courtesy of Buckley's Tavern, Centreville, Delaware