Ingredients

• 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

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Instructions

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.
2. Serve soup sprinkled with chives.