I learned a very valuable lesson today.
Turns out there really is such a thing as too much coffee. Who knew?
We have been running around like chickens with our heads cut off recently. Our usual two cups of coffee in the morning has turned into two large pots of coffee. One pot of coffee each. Gross. I’m pretty sure that is 100 times more caffeine than is recommended for any human to consume in a week. Let alone in one morning. We need an intervention! Taylor and I were both experiencing major shaky hands while seeding our second lettuce planting.
Jitters and all we got a lot done today. Including whipping up a batch of this lovely soup. I know it’s the beginning of spring and our soup days should be behind us, but mother nature has other plans. It’s cold here! The only thing I was craving all day was a hot bowl of soup and a bubble bath.
Creamy mushroom and leek soup. A bowl of this and a bubble bath should be on your evening agenda. Dig in!
As always, taste test as you go and adjust seasonings to your liking.
Creamy Mushroom and Leek Soup (serves 4)
2 tbs olive oil
3-4 cloves of garlic, minced
2 large leeks, white and light green parts only, diced
2 baking potatoes, cut into 1 inch pieces
about 1 pound of mixed mushrooms, finely chopped
1 sprig of fresh rosemary, diced
1/4 cup of dry white wine
4-6 cups of veggies stock (start with less and add if soup is too thick)
salt and pepper to taste
In a large soup pot heat oil over medium heat. Add leeks and sauté for about 5 minutes. Add the mushroom and garlic. Cook for about 5 more minutes stirring every so often. Add the wine and bring to a light boil. Add potatoes, rosemary, and stock. Simmer soup for about 30 minutes. With an immersion blender puree the soup. If soup is too thick add more stock or water. Add salt and pepper. Taste test and add any other seasonings you think are needed. The longer the soup sits the tastier it gets! Enjoy.