Shitake Leek Champagne Cream Soup

Ingredients

3T butter

2 leeks whites only cleaned and thinly sliced

1 onion minced

1 pound of shitake (or other kinds) mushrooms thinly sliced

1/2 tsp sun dried tomatoes thinly sliced

6 ounces champagne

2 cups chicken stock

2 cups cream

2 ounces Gouda cheese shredded

3T parsley minced

salt and pepper to taste

Procedure

Heat butter over medium heat, add leaks, onions and cook, stirring frequently, until softened. Add the mushrooms, tomatoes, 1 & 1/2 T parsley and cook until mushrooms are softened about 4 minutes. Stir in 2 ounces of champagne and bring to a simmer. Add chicken stock and bring to a boil. Reduce the heat and simmer 20 minutes. Add the cream and simmer until slightly reduced about 10 minutes. Stir in the cheese and remaining Champagne. Season with salt and pepper and serve, Garnish with mushrooms and parsley to serve.