MUSHROOM SOUP Mushroom Soup with      Leeks and Potatoes 1 1/2 lbs fresh Mushrooms (cleaned)      -stems removed and chopped finely,      -caps cut into 1/2" dice 1/4 cup Onion (finely chopped) 1 medium Carrot (1/4" dice) 1 whole medium Leek (thoroughly cleaned, medium chopped) 3 Tbls Butter OR Oil 2 Tbls all-purpose Flour 1 tsp Salt 1/4 tsp ground Black Pepper 1 starchy Potato (Idaho) (peeled, cut into 1/2" dice) 6 cups boiling Water Sour Cream [optional] chopped Dill [optional] chopped Parsley [optional] 1. Clean the Mushrooms           (Some think that you should not clean mushrooms with water.           (They will get soggy. This may be true if you plan to saute them.           (In this case, you are making soup anyway.                     (Go ahead and wash the Mushrooms ! 2. Cut the stems off of the Mushrooms. Chop them finely. Set aside.           Cut the caps into 1/2" dice. Set aside. 3. Cut up all of the other vegetables. Set aside. 3. Heat the Butter OR Oil in a pot. 4. Add the Onion. Saute at medium-high heat until golden (3 - 5 minutes). 5. Add the Leek, Carrot and chopped Mushroom stems,           stir, lower heat, cover,           sweat the vegetables until they soften a bit (5 - 8 minutes). 6. Remove cover, add Flour,           continue cooking 2 - 3 minutes, stirring frequently. 7. Add Salt and Black Pepper, stir. 8. Add Mushroom caps, Potato and boiling Water, stir.           Adjust heat to a slow boil.           Simmer uncovered about 15 minutes, stirring occasionally,                     until the potato is soft. 9. Serve with [optional] Sour Cream and chopped Dill and Parsley.