Orange-Scented Leeks & Mushrooms

• 4 pounds medium leeks (white and light green portions only), thinly sliced (about 8 cups)
• 1 pound sliced fresh mushrooms
• 2 tablespoons olive oil
• 1/4 cup sherry or reduced-sodium chicken broth
• 1/2 cup reduced-sodium chicken broth
• 1 tablespoon balsamic vinegar
• 1 teaspoon orange juice
• 1/2 teaspoon grated orange zest
• 1/4 teaspoon salt
• 1/4 teaspoon minced fresh thyme or dash dried thyme
• 1/8 teaspoon pepper

1. In a Dutch oven, cook leeks and mushrooms in oil in batches over medium heat until tender, stirring occasionally, 15-20 minutes. Return all to the pan. Add sherry, stirring to loosen browned bits from bottom of pan.
2. Stir in the remaining ingredients; cook and stir until liquid is almost evaporated, 10-15 minutes.

leeks, mushrooms, olive oil, sherry, chicken broth, balsamic vinegar, orange juice, orange zest, salt, thyme, pepper

Taken from www.tasteofhome.com/recipes/orange-scented-leeks-mushrooms/ (may not work)