Ingredients

2 pounds Baby Bella Mushrooms

1 bag Frozen Leeks

4 tablespoons Butter

3 tablespoons Bacon Grease

1/2 teaspoon S & P

1/2 bottle Port

1/2 box Low Sodium Beef Stock

3 cups reserved mushroom liquid

1 cup cream

Preparation

  1. saute leeks and sliced mushrooms in butter and bacon grease in a deep soup pot. Cover and cook for an hour.

  2. In a separate saucepan, combine port, mushroom reserve and beef stock and reduce by half.

  3. Pour reduced stock into the mushroom/leeks mixture and simmer for 30 minutes. Off heat, stir in cream.