Wild Mushroom and Leek Soup

This rich and creamy, yet quick and easy soup is a recipe inspired by my Finnish heritage.

A cornerstone of Finnish cuisine is wild mushrooms. There are some 200 edible species throughout the forests and Finns as well as visitors can gather them without restriction. From the first chanterelles of early summer through the first snow in late fall, Finns refer to this gathering time as the "silent hunting season."

Ingredients:

1/2 cup diced leek - white part only
1/2 cup diced celery
1/2 cup diced, peeled potato
4 cups mixed fresh wild mushrooms (such as cepes, chanterelles, shiitake, etc.)
2 cups chicken broth
1/4 cup dry sherry
3/4 cup Half-and-Half
salt and white pepper to taste

Garnish:
Snipped chives
Small pieces of wild mushrooms

Instructions:

1. Melt butter in a large saucepan over medium-high heat. Add leek, celery, and potato; saute for 3 minutes. Stir in mushrooms and cook another 2 minutes. Add chicken broth and bring to a boil. Reduce heat, cover and simmer for 15 minutes or until vegetables are tender. Remove lid and set soup aside to cool slightly for 5-8 minutes.

2. Use immersion blender in pan and blend until vegetables are smooth, or place soup in blender and blend until smooth. Return mixture to pan over medium heat. Stir in sherry and Half-and-Half. Add salt and white pepper to taste. Heat until soup is very hot, stirring constantly.

3. To serve, ladle soup into bowls. Sprinkle snipped chives over soup and top with small pieces of wild mushrooms. Serve immediately. Serves 4-6.

Soup can be made a day ahead and gently reheated. Finns would serve this with rye bread and cheese.