1. Melt butter and olive oil in a large pot. 2. Sauté leeks, onions, salt, pepper, sugar, 8-10 minutes adding garlic and cook 3 more minutes. 3. Add strained chopped mushrooms, water, beef base, strained liquid from mushrooms and parsley. 4. Bring to a boil lower heat to a simmer and cook for 20 more minutes. 5. If desired, toast bread in over and top with your favorite cheese and place on top of soup and serve topped with a garnish of scallions and pepper. 6. For vegetarian use only the vegetable base. ---------------------------------------------------------------------------
Nutrition
Ingredients
