Ingredients
1/4 C butter
3 Leeks-sliced finely-and cleaned well
2 tablespoons snipped chives/onions
1/2 C minced mushrooms
1/2 C finely sliced carrots
1/2 C cooked crumbled bacon
3-4 larger red potatoes, diced
1/2 cup dry white wine(totally optional)
5 cups chicken stock
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 cup creme fraiche or heavy cream
Once all your veges are sliced/chopped/diced/minced...put the butter in the stock pot to melt. Add in the order listed in the ingredients. STOP after the potatoes add1/2 C stock or the optional liquid. Let simmer until the fluid is about gone. Add seasonings and fluid after about 10 minutes. LOWER THE Heat. Don't let it burn stir quite often. Let simmer till the carrots and potatoes are tender.
Perfect dinner for a chilly night.
No comments:
Post a Comment