Clam And Mushroom Soup
|Leeks||2 Medium, thinly sliced (White And Some Green)|
|Garlic||1 Clove (5 gm), minced|
|Minced fresh tarragon||2 Teaspoon|
|Butter/Rendered chicken fat||2 Tablespoon, rendered|
|Unbleached flour||1 Tablespoon|
|Canned minced clams||15 Ounce (Two 7 1/2 Ounce Cans)|
|Dry vermouth||1⁄2 Cup (8 tbs)|
|Mushroom concentrate||1⁄3 Cup (5.33 tbs)|
|Mushrooms||3⁄4 Pound, sliced|
|White pepper||To Taste|
|Sour cream||1⁄3 Cup (5.33 tbs) (Or To Taste)|
|Minced parsley/Chives / combination of both||1 Tablespoon|
|Sour cream||6 Tablespoon|
|Croutons||1⁄2 Cup (8 tbs) (Garlic Or Cheese)|
Cook leeks, garlic and tarragon in butter, covered, until leeks are soft.
Sprinkle with flour; cook, stirring, 3 minutes.
Drain clam liquor into a 2-cup measure, adding water to measure 2 cups.
Gradually stir into leek mixture with vermouth and mushroom concentrate.
Add mushrooms, salt and pepper.
Cover, bring to gentle boil, lower heat and simmer 10 minutes or until mushrooms are tender.
Add sour cream and reserved clams.
Reheat and adjust seasonings.
Sprinkle with parsley and garnish with dollops of sour cream.
Pass the croutons.