2 medium leeks 3/4 pound mushrooms 2 tablespoons unsalted butter 1/4 cup dry white wine a 14 1/2-ounce can chicken broth 1 tablespoon chopped fresh chives
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 sauté leeks, stirring, 5 minutes. Add mushrooms and sauté, 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 and simmer 2 minutes. Serve soup sprinkled with chives.
