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Creamy Vegetable Soup

1 ts Unsalted butter
1 lg Leek; chopped
1 md Baking potatoe; cut 1/2 inch cubes
1/2 lb Cauliflower flowerets
3 c Chicken broth
1/2 ts Lemon rind; grated
3/4 ts Kosher salt; to taste
Fresh ground pepper; to taste
1 ts Olive oil
8 Shiitake mushrooms; stemmed & quartered


Melt the butter in an medium saucepan over low heat. Add the leek and sauté until soft, about 5 min. Add the potatoes, cauliflower, chicken broth and lemon rind. Raise heat and simmer until potatoes and cauliflower are tender, about 20 min.

Place soup in a blender and puree until smooth. Stir in salt and pepper. Keep warm. Heat the olive oil in a medium non-stick skillet. Add the mushrooms. Sauté until tender, about 5 min. Ladle the soup into warm bowls and serve.




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