| LEEK AND MUSHROOM SOUP WITH THYME OVER PASTA |
½ pound mushrooms
½ pound linguine or other thin pasta
2 Tbsp. unsalted butter
2/3 cups chopped leeks
½ tsp. salt
1/8 tsp. black pepper
3 cloves garlic minced or pressed
1/3 cups dry white wine
2 tsp. chopped fresh thyme
Grated parmesan cheese
Brush or briefly wash the mushrooms and cut them into think slices,
including the stems. Cook pasta according to package directions and
drain well.
Meanwhile, melt the butter in a large pan over medium heat. Add
the leeks, salt, and pepper; sauté for 5 minutes. Stir in the garlic.
Cook, covered until the leeks are tender, about 5 minutes. Add the
mushrooms and wine; gently simmer, uncovered for 10 minutes.
Add the pasta and thyme to the mushroom mixture; toss well. Top
with grated parmesan.
From Farmer John’s Cookbook