Ingredients
3/4 lb. Fresh Mushrooms, cleaned & sliced
2 medium Leeks, cleaned & chopped (white parts plus a little of the green if desired)
1 large Carrot, thinly sliced
2 ribs Celery, diced
2 tbsp. Butter or Margarine
2 tbsp. Olive Oil
1/2 c. White Wine
2 cans (14 oz ea) Low Sodium Beef Broth
1/2 to 3/4 cup Water
Fresh Black Pepper
Kosher Salt
1 c. Elbow Macaroni (or other small pasta), measured uncooked
Preparation
In a large soup pot/dutch oven, heat oil and butter. Add mushrooms, leeks, carrots and celery. Saute until mushrooms start to release their liquid. Add wine and bring to a boil. Reduce liquid by half. Add broth, water and about 1 tsp. fresh ground black pepper. Bring to a boil, reduce heat then simmer, uncovered, for 10 minutes.
Meanwhile, cook pasta until just a little firm, about 6-7 minutes. Drain then add to soup pot for the last 3-4 minutes of cooking. Taste, then adjust black pepper & salt as desired.
