Ingredients
1 head of garlic
olive oil
2 oz. dried porcini or morel mushrooms
4 cups cold water
8 oz. portobello mushroom caps
8 oz. crimini (brown) mushrooms
4 medium leeks chopped
1 stick butter
3 small yukon gold potatoes
3 cups chicken stock (or veg stock)
sea salt to taste
Preparation
coat the garlic head in olive oil. wrap in foil & bake at 350 for 40 minutes. set aside & cool.
soak the dried mushrooms in 4 cups cold water for 30 minutes. keep the water.
coat your grill with oil. oil the fresh mushrooms, grill them 7 minutes each side. set aside.
medium chop the leeks & sautee in the butter & some salt over medium heat for 10 minutes.
peel the potatoes, cube small & add to the leeks with the roasted garlic.
squeeze the dried mushroooms with your hands & fine chop. add them & their liquid to the pot. add the chix or veg stock.
cover & cook 30 minutes medium heat.
put in blender or food processor and pulse blend-medium-should be a little chunky. dump it back into the pot.
chop the grilled mushrooms & add. cover & cook another 20 minutes. taste & salt if needed.
