Recipe - Leek And Wild Mushroom Soup

2 One half cup Nonfat Veg Chicken Broth,
Low Sod
One fourth cup Red Wine, Nonalcoholic,
*Note
1 ounce Dried Shiitake Mushrooms,
**Note
One half tablespoon Olive Oil, ***Note
2 Leeks, White Only, Chopped
2 tablespoon Flour, Unbleached
2 cup Low Sodium Beef Broth,
****Note, Beef Flav
1 pound Mushrooms, *****Note,,
Discard Stems
1 teaspoon Dried Thyme
One fourth cup Nonfat Sour Cream, I Omitted
2 tablespoon Minced Scallions, I Forgot
To Add

*NOTE: Original recipe used nonalcoholic red wine... I didn't have any so I
used regular red wine **NOTE: Original recipe used dried morel
mushrooms...I didn't have any so I used the dried shiitake mushrooms

***NOTE: Original recipe used 1 T olive oil

****NOTE: Original recipe used 2 C reduced fat beef broth

*****NOTE: Original recipe used fresh white button mushrooms...I really
strongly dislike white button mushrooms so I used fresh cremini mushrooms

In a 1 qt saucepan, bring Three fourths C of the broth, the wine and dried mushrooms
to a boil over medhigh heat. remove the pan from the heat and let stand
for 20 min.

In a 4 qt pot, warm the oil over medhigh heat. Add the leeks and cook,
stirring frequently, until tender, 6 8 min. Add the flour and cook,
stirring constantly, for 5 min.

Add the beef broth and the remaining 1 Three fourths C of chicken broth. Cook,
stirring constantly, until the soup thickens slightly and boils. Add the
rehydrated mushrooms with their liquid, the cremini (or button) mushrooms
and thyme. Reduce the heat and simmer, uncovered, until the mushrooms are
tender, about 5 min. Remove from the heat.

Process the soup in batches in a food processor or blender until smooth. to
serve, top each serving with a dollop of sour cream and One fourth of the
scallions.