Saffron Broth With Tomato

• 1 tablespoon olive oil
• 1/2 cup chopped carrot
• 1/4 cup chopped celery
• 1/4 cup chopped onion
• 1 cup chopped mushroom
• 1/4 cup chopped leek
• 2 garlic cloves, minced
• 1/4 cup dry white wine
• 1 cup chopped plum tomato
• 2 pinches saffron threads
• 5 cups mushroom stock or 5 cups broth
• 10 -12 small boiling potatoes, cooked

1. Add the carrots, celery, onions, mushrooms, leeks, and garlic to some oil in a saucepan you can use water, broth or juice. Saute for 3 minutes, until vegetables begin to sweat.
2. Add wine, tomatoes, and saffron threads. Saute, stirring, for 2 more minutes.
3. Add stock and bring to a quick boil.
4. Reduce heat and allow dish to simmer for 3 minutes. Strain the broth.
5. To serve, place 2-3 potatoes in each of 5 soup plates or bowls.
6. Pour broth over potatoes and SERVE IMMEDIATELY.

olive oil, carrot, celery, onion, mushroom, leek, garlic, white wine, tomato, threads, mushroom stock, boiling potatoes

Taken from www.food.com/recipe/saffron-broth-with-tomato-208620 (may not work)