Mushroom Leek Soup

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   Preparation:

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   Cut leeks into 1/4-inch-thick rounds. In a large bowl of cold water wash leeks well and lift from water into a colander to drain. Thinly slice mushrooms. In a 3-quart saucepan heat butter over moderately high heat until foam subsides and saute leeks, stirring, 15 minutes. Add mushrooms and saute, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown. Add wine and boil 1 minute. Add broth and salt and pepper to taste~ cover and simmer 20-30 minutes.

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   Serve soup sprinkled with chives.

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