Earthy Mushroom, Wild Leek and Potato Soup

Ingredients:

3 tbsp butter
1 small onion, diced
1 lb trimmed fresh ramps, including 1 inch of the greens, sliced thinly (frozen wild leek bulbs acceptable if fresh are out of season)
1 lb Russian Banana or other fingerling potatoes, halved lengthwise and thinly sliced
Sea salt & freshly ground Black Pepper
6 cups mushroom stock
1 tbsp olive oil
1 lb fresh Trumpet Royale mushrooms, coarsely chopped
1 cup dry sherry
2 tbsp Rice flour, if desired
Fresh Italian parsley, chopped

Preparation:
Heat 2 tbsp of the butter in a large pot. Add the onion and leeks. Cook over medium-high heat for several minutes, stirring frequently. Lower the heat and add the potatoes, 1 tsp salt and 2 cups of the stock. Cover and reduce heat to low and cook for 10 - 15 minutes.
Heat the remaining butter and olive oil in a large skillet. Add the mushrooms and sauté over high heat until they release their liquid, stirring frequently. Add ½ tsp salt and the sherry and continue to cook until liquid has reduced by half.
Add mushroom mixture to the soup and add the remaining stock. Bring to a rolling boil, then reduce heat and simmer slowly, partially covered, until the potatoes are soft, about 25 minutes.
If you prefer a slightly thicker soup, make a slurry of 2 tbsp of rice flour and water and stir it in near the end of the cooking time. (Rice flour lends a smoother and less pasty texture than regular wheat flour.)
Garnish with chopped parsley and serve.

Directions:

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Earthy Mushroom, Wild Leek and Potato Soup

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