This recipe can be prepared in 45 minutes or less.

　　

Ingredients

Makes about 3 cups, serving 2

　　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

　　

Step 1

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.

　　

Step 2

Serve soup sprinkled with chives.