Ingredients:
3 leeks, sliced, white part only, rinsed very good
3 large red onions, sliced
6 -10 garlic cloves, sliced
4 tablespoons butter
1/4 cup olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon sugar
1 cup dried porcini mushrooms, soaked and rough chopped ( reserve liquid for soup)
8 cups water
2 tablespoons beef base or 2 tablespoons vegetable stock base
1 teaspoon dried parsley
scallions, thinly sliced, for garnish
Directions:
Melt butter and olive oil in a large pot.
Saute leeks, onions, salt, pepper, sugar, 8-10 minutes adding garlic and cook 3 more minutes.
Add strained chopped mushrooms, water, beef base, strained liquid from mushrooms and parsley.
Bring to a boil lower heat to a simmer and cook for 20 more minutes.
If desired, toast bread in over and top with your favorite cheese and place on top of soup and serve topped with a garnish of scallions and pepper.
For vegetarian use only the vegetable base.
Servings: 6-8
Time preparation: 15 min.
Time total: 55 min.