Mushroom Leek Soup - cooking recipe

Ingredients

1/4 cup butter
3 large leeks, diced
3 garlic cloves, minced
1 lb button mushroom, sliced (or baby portabellas)
5 cups vegetable broth
1/2 cup dry white wine (or chicken broth)
2 large potatoes, peeled and diced small
1/4 teaspoon crushed rosemary
1/4 teaspoon thyme
1/4 teaspoon pepper
salt, to taste

Preparation

In a large soup pot, melt butter; add leeks, garlic and mushrooms. Saute about 7-10 minutes or until tender.
Add broth, wine and potatoes. Bring to a boil; reduce heat. Add spices and simmer for 10-15 minutes or until potatoes are tender.