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This was modelled after the recipe at Creative Culinary but I changed a couple of things. First I added some dried mushrooms. I used shitake that I found in the Asian aisle of our grocery store. I don't know why, but in the Asian aisle they were dirt cheap ($0.99 for a huge bag compared to $4.99 for a small box in the produce section).
Anyway, I grabbed about 8 dried mushrooms and put in a bowl with boiling water. I put another bowl on top to keep the mushrooms submerged. They stayed in the water for about 30 minutes, long enough to soften right up.
In the meantime, I chopped up 3 leeks (what a surprise - no onions, lol), about 10 button mushrooms (large ones), and 3 cloves of garlic.
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I threw these all in with some butter until they softened up somewhat. Then I added some flour and cooked for another minute or so.
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After that I added the chicken stock and wine (this is where you can just add extra chicken stock if you don't have any wine in the house), scraping up all the little bits on the bottom. I chopped up the dried mushrooms (which weren't dry anymore) and added those in along with the soaking liquid (after straining the gritty bits out).
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I left this to simmer until all the veggies were soft (about 30 minutes), then added a can of evaporated skim milk (instead of the cream called for in the original recipe). Make sure to turn the heat down at this point and just warm it carefully. I forgot to do this and my milk separated. It still tasted great, but looked weird. See the tiny little whitish specks? That's what I mean.
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I really liked this soup a lot even with the milk separation and would definitely make it again, paying more attention next time. :)