Creamy Leek & Mushroom Soup

Ingredients:

• 1/4 Cup Extra-Virgin Olive Oil
• 3 Cloves Garlic (Minced)
• 2 3/4 Cups Leeks (White & Light Green Parts Only, Finely Diced)
• 4 Cups Wild Mushrooms (Sliced)
• 4 Cups Button Mushrooms (Sliced)
• 5 Tablespoons All-Purpose Flour
• 1 Tablespoon Fresh Dill (Minced)
• 3/4 Teaspoon Salt
• 1/2 Teaspoon Freshly Ground Black Pepper
• 3 Cups Chicken Stock
• 1/2 Cup Whole Milk
• 2/3 Cup Heavy Whipping Cream
• 1 1/2 Tablespoons Sherry Vinegar

Directions:

1. In a large Dutch oven over medium-high heat 2 tablespoons of olive oil. Sauté garlic and leeks for 3-4 minutes.
2. Add mushrooms and remaining oil and saute for 10 minutes or until mushrooms are softended.
3. Add flour, dill and salt & pepper and stir continuously for 2 minutes. Stir in the chicken stock, and bring to a boil, reduce to a simmer for 10 minutes.
4. Stir in milk & cream, simmer for another 5 minutes and remove from the heat. Stir in the sherry vinegar and serve.