Leek & Mushroom Soup

This easy soup combines leeks, celery, and mushrooms in chicken and vegetable broths for a great taste.

Ingredients:

• 2 whole leeks
• 32 oz chicken broth
• 16 oz vegetable broth
• 2 ribs fresh celery
• 1 lb fresh mushrooms (white)
• 1 can cannelloni beans (white kidneys)
• Salt
• Pepper
• Dalmatian sage
• Ground rosemary
• 2 strips dried kombu
• 1/4 cup olive oil

Directions:

Place broths in soup kettle and add kidney beans, kombu, leeks, celery and mushrooms. Add other ingredients and allow soup to come to a boil. Reduce heat to medium and cook for 1 hour. Serve in shallow bowls with Italian flat parsley as garnish.

Number of Servings: 8

Notes from the Cook: Optional prep: Sweat sliced leeks and mushrooms in olive oil prior to cooking.