Gemarti Supp

• 2 tablespoons rendered goose fat or vegetable oil
• 1 large onion, finely chopped (about 1 1/2 cups)
• 3 tablespoons semolina flour
• 2 leeks, light-green and white parts finely chopped (about 2 cups), and dark-green top parts left whole
• 1 stalk celery, finely chopped (about 1/4 cup)
• 3 carrots, peeled and finely chopped (about 1 cup)
• 4 dried porcini mushrooms, soaked in hot water for about 10 minutes, drained, and then finely chopped
• Salt and freshly ground pepper to taste
• 2 tablespoons chopped fresh chives
• 1 baguette

1. Heat the goose fat or vegetable oil in a medium-sized pot.
2. Add the onion, and cook over medium heat until golden.
3. Toast the semolina in a small pan, and add it to the oil and onion.
4. Stir until the oil is absorbed, the onion is coated in the semolina, and it all begins to brownabout 5 minutes.
5. Pour 6 cups water into the pot, and then add the chopped leeks and leek tops, celery, carrots, and mushrooms.
6. Season with salt and pepper to taste, bring to a boil, and simmer, covered, for an hour.
7. The soup should be thickened, and the vegetables soft.
8. Remove and discard the leek tops, and serve the soup with a garnish of chives and a hunk of baguette for dunking.

vegetable oil, onion, flour, leeks, celery, carrots, porcini mushrooms, salt, fresh chives, baguette

Taken from www.epicurious.com/recipes/food/views/gemarti-supp-373940 (may not work)