Madeira Soup
Instructions:
- 2 1/2 cups chicken stock
- 2 1/2 cups beef stock
- 1/2 cup Madeira
- 4 leeks, washed and chopped
- 1 onion, chopped
- 3 tbsp. butter
- 3 tbsp. all purpose flour
- 1 lb. fresh mushrooms, chopped
- salt and fresh ground pepper to taste
- Melt butter in saucepan and add leeks and onions.
- Cook on medium-low heat for 10 minutes or until tender.
- Sprinkle with flour and cook for another 5 minutes.
- Add remaining ingredients and bring just to a boil.
- Reduce heat and simmer, uncovered, for 30 minutes or until mushrooms are soft.
- Place in blender and puree until smooth.
- Return to pot and heat thoroughly before serving.
- Garnish with chopped chives.