Buster'S Mushroom Soup

1. 1

   1. saute leeks and sliced mushrooms in butter and bacon grease in a deep soup pot. Cover and cook for an hour.

2. 2

   2. In a separate saucepan, combine port, mushroom reserve and beef stock and reduce by half.

3. 3

   3. Pour reduced stock into the mushroom/leeks mixture and simmer for 30 minutes. Off heat, stir in cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.