2 c chicken stock
5 c white mushrooms quartered with stems
2 large leeks rinsed well and sliced
2 TBL butter
3/4 cups strawberry or zinfandel wine
1 14-oz can petite diced tomatoes
1 tsp salt
1/4 tsp pepper
1/8 tsp cayenne pepper
1/4 c heavy cream
1 cup chicken stock
2 TBL Parmesan cheese
2 TBL finely diced parsley
In a stock pot cook mushroom and leeks in butter until tender. Add tomatoes, wine, salt and both peppers. Simmer for 2 to 3 minutes. Add Cream and chicken stock and heat through. Puree in food processor. Add 1/4 cup of cream and 1 cup of chicken stock.
Return to pot and heat through Serve in soup bowl and garnish with Parmesan cheese and parsley.