Creamy Potato, Leek and Morel Mushroom Soup
A beautiful way to ring in the Spring! This soup is equally perfect for an elegant dinner or a rustic lunch at the cabin. Hearty and delicious.
Chop the dark green leaves and the roots off of the leek. Slice the stem lengthwise and rinse under cold water. Remove all grit that may be trapped between layers.
Peel and halve the potatoes. Add both to the soup pot with the water and boil moderately for about 20 minutes or until tender.
Heat a medium sized saucepan over medium heat and add the butter. When the butter is sizzling, add the morels and a dash of salt. Cook gently for about 15 minutes, making sure they don't dry out. Add a splash of the wine to the morels as they cook. When the mushrooms are nearly done add the rest of the wine and turn up the flame. Continue cooking until the liquid is nearly gone. Stir in the chicken stock.
Put the drained potatoes and leeks into a food processor or blender and pulse until smooth. Return the potato-leek mixture to the pot. Add the cooked mushrooms and simmer gently for 10 minutes, stirring now and then to avoid scorching. Add the cream and simmer for an additional 5 - 10 minutes.
Taste for seasoning and add salt and pepper to taste. Serve piping hot with tossed greens and crusty bread.