Creamy Noodle, Potato and Mushroom Soup

Servings:

6-8

Prep Time:

15 min

Cook Time:

40 min

Ingredients:

1 Tbsp olive oil
1 Tbsp butter
1 leek, white and light green parts only, cleaned well and diced
2 stalks of celery, leaves included, diced
kosher salt and pepper
dash of crushed red pepper flakes
6 oz white mushrooms, coarsely chopped
2 Tsp fresh thyme, chopped
2 cloves garlic, minced
2 Tbsp all-purpose flour
1/3 Cup dry white wine (optional)
2 quarts chicken stock
2 medium-large potatoes, peeled, small cubed
8 oz egg noodles
1 Cup half & half

Instructions:

In a large soup pot, heat olive oil and butter over medium-medium high heat. Add leeks and celery. Season with salt, pepper and crushed red pepper flakes. Saute until leeks and celery have softened, 6-7 minutes. Add the mushrooms and thyme and saute until mushrooms have given up their moisture, 5-6 minutes. Add the garlic and saute for another minute or two. Sprinkle the flour over all and cook for 2 minutes, stirring to prevent the flour from burning. Add the wine and chicken broth. Bring to a boil and add potatoes and noodles. Reduce heat and simmer for 15 minutes or until potatoes and noodles are tender. Remove from heat and stir in the half & half.