Tarragon Potato Soup
|Vegetable cooking spray||1|
|Thinly sliced leeks||3 Cup (48 tbs)|
|Thinly sliced mushrooms||2 Cup (32 tbs) (Fresh)|
|Diced peeled potatoes||4 Cup (64 tbs)|
|Water||4 1⁄4 Cup (68 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Chicken-flavored bouillon granules||1 Tablespoon|
|Minced fresh tarragon||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Low sodium worcestershire sauce||2 Teaspoon|
|Ground white pepper||1⁄2 Teaspoon|
|Minced fresh chives||3 Tablespoon|
Coat a Dutch oven with cooking spray,- place over medium-high heat until hot.
Add leeks and mushrooms; saute 5 minutes or until render.
Add potatoes and next 3 ingredients.
bring to a boil.
Cover, reduce heat, and simmer 30 to 35 minutes or until potatoes are tender.
Place 1 cup vegetable mixture in container of an electric blender; top with cover, and process until smooth.
Add vegetable puree to remaining vegetable mixture.
Stir in tarragon, lemon juice, Worcestershire sauce, and pepper.