• 3 12 oz packages cleaned and cut white mushrooms
• 3 8 oz packages cleaned and cut Portobello mushrooms
• 12 oz leeks (both the green and white parts)
  • note, Robin used 2 leeks
• 2 32 oz containers of “legal” low sodium vegetable broth
• 32 oz water
• salt
• pepper
• cayenne pepper
• PAM or other zero-calorie cooking spray

part 1: white mushroom and greens of leek paste

• rinse white mushrooms in cold water and drain to dry
• cut off the greens of the leeks and set aside the whites of the leeks for part 2
• cut off the end of the leek greens and slice each leaf in half length-wise at the fold
• rinse well to remove dirt
• slice the leek greens into shoestring long strips and then cut into small diced pieces
• spray a large pot with PAM
• place diced leek greens and white mushrooms into the pot and season, to taste
• pour in a little water and cook until leeks and mushrooms are soft
• place mixture into a blender with a bit more water and purée into a paste
• set aside

part 2: soup base - Portobello mushrooms and whites of leeks

• rinse, drain and dry Portobello mushroom slices
• cut Portobellos into bite-sized pieces
• slice whites of leek into disks and cut in half
• rinse leeks under cold water to remove dirt and drain in strainer
• spray a pot with PAM
• place Portobellos and whites of leeks into the pot and season, to taste.
• sauté the leeks and mushrooms with a little water until tender
• when mixture is tender, pour vegetable broth and remaining water into the pot and bring to a boil
  • note, the mixture will be a bit watery
• when the mixture boils, turn the heat down to simmer
• stir in the white mushroom and greens of leek paste from part 1
  • note, this will thicken the soup and add a tremendous amount of flavor
• simmer until hot
• DELICIOUSLY enjoy!