This soup is easy to prepare and can be assembled in advance. Mushrooms are sauteed with a julienne of leeks and carrots in a small amount of butter and oil. Then, the vegetables are simmered in a combination of chicken and beef stocks and freshly grated Parmesan cheese is added as a final garnish.
AND LEEK SOUP
3 medium leeks
1 1/4 pounds shiitake mushrooms, cleaned
3 tablespoons unsalted butter
3 tablespoons oil
3 medium carrots, cut into 3x1/4-inch julienne
1 tablespoon finely chopped garlic
6 ounces white cultivated mushrooms, sliced paper-thin
4 1/2 cups beef stock, homemade or good canned variety
4 1/2 cups chicken stock, homemade or good canned variety
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3/4 cup grated imported Parmesan cheese
Parsley sprigs, preferably flat leaf
Remove roots and green stems from leeks. Wash leeks. Cut into 3x1/4-inch julienne (about 3 3/4 cups). Remove stems from shiitake mushrooms. Cut into 1/4-inch julienne.
Heat butter and oil in large, deep-sided pan or casserole over medium-high heat. Add and saute carrots 4 to 5 minutes. Add leeks and saute 3 to 4 minutes more. Add garlic, shiitake and cultivated mushrooms and cook, stirring, 5 minutes.
Add beef and chicken stocks, salt and pepper and bring to simmer. Simmer until vegetables are tender, about 15 minutes. (Soup can be made day ahead to this point. Cool, cover and refrigerate. Reheat over medium heat when ready to serve.)
To serve, ladle soup into individual bowls. Garnish each with generous tablespoon Parmesan cheese and parsley sprigs. Serve hot. Makes 8 to 10 servings.