Leek & Mushroom Soup

• 3/4 lb. Fresh Mushrooms, cleaned & sliced
• 2 medium Leeks, cleaned & chopped (white parts plus a little of the green if desired)
• 1 large Carrot, thinly sliced
• 2 ribs Celery, diced
• 2 tbsp. Butter or Margarine
• 2 tbsp. Olive Oil
• 1/2 c. White Wine
• 2 cans (14 oz ea) Low Sodium Beef Broth
• 1/2 to 3/4 cup Water
• Fresh Black Pepper
• Kosher Salt
• 1 c. Elbow Macaroni (or other small pasta), measured uncooked

1. In a large soup pot/dutch oven, heat oil and butter. Add mushrooms, leeks, carrots and celery. Saute until mushrooms start to release their liquid. Add wine and bring to a boil. Reduce liquid by half. Add broth, water and about 1 tsp. fresh ground black pepper. Bring to a boil, reduce heat then simmer, uncovered, for 10 minutes.
2. Meanwhile, cook pasta until just a little firm, about 6-7 minutes. Drain then add to soup pot for the last 3-4 minutes of cooking. Taste, then adjust black pepper & salt as desired.

fresh mushrooms, leeks, carrot, celery, butter, olive oil, white wine, water, fresh black pepper, kosher salt, elbow macaroni

Taken from www.epicurious.com/recipes/member/views/leek-mushroom-soup-1209118 (may not work)