Saffron Broth With Tomato - cooking recipe

Ingredients

1 tablespoon olive oil
1/2 cup chopped carrot
1/4 cup chopped celery
1/4 cup chopped onion
1 cup chopped mushroom
1/4 cup chopped leek
2 garlic cloves, minced
1/4 cup dry white wine
1 cup chopped plum tomato
2 pinches saffron threads
5 cups mushroom stock or 5 cups broth
10 -12 small boiling potatoes, cooked

Preparation

Add the carrots, celery, onions, mushrooms, leeks, and garlic to some oil in a saucepan [you can use water, broth or juice]. Saute for 3 minutes, until vegetables begin to sweat.
Add wine, tomatoes, and saffron threads. Saute, stirring, for 2 more minutes.
Add stock and bring to a quick boil.
Reduce heat and allow dish to simmer for 3 minutes. Strain the broth.
To serve, place 2-3 potatoes in each of 5 soup plates or bowls.
Pour broth over potatoes and SERVE IMMEDIATELY.