Mushroom Puree with Balsamic Vinegar

In a skillet over medium high heat, place the sliced leek and drizzle in some olive oil. Sauté until the leeks are translucent.

Add the mushrooms and the potatoes and continue to cook until the mushrooms are soft.

While the mushrooms are cooking, In a stock pot, add the mushroom or vegetable broth and bring to a boil. Start with about 4 cups of broth. Add more at the end if the soup is too thick.

Add the leaves of the herbs to the broth.

When the broth is boiling, add the mushroom, potatoes and leeks. Cook until the potatoes are soft.

Add Gops to taste.

Remove the pot from heat, and mix everything with an immersion blender.

Once a nice puree is formed you can add more broth if you would like the puree thinner, or leave it as is.

Add the fresh grated cheese and mix with a wooden spoon.

Ladle the puree into soup bowls, garnish with a drizzle of olive oil and balsamic vineger.

Optional to add pieces of parmigiana cheese and fresh herbs.

Serve hot.