Mushroom and Leek Soup

Cindy Guenthner submitted this one (I changed it a little to olive oil vs butter).  It was originally found at: http://www.epicurious.com/recipes/food/views/Mushroom-and-Leek-Soup-15758  I can't wait to try it.  If Cindy says it is good, then it must be GREAT. 

2 medium leeks


3/4 pound mushrooms

2 tablespoons olive oil (I may try to even go without)

1/4 cup dry white wine

14 1/2 oz chicken or veggie broth

1 tablespoon chopped fresh chives

 
Cut leeks into 1/4-inch-thick rounds. In a large bowl of cold water wash leeks well and lift from water into a colander to drain. Thinly slice mushrooms. In a 3-quart saucepan heat butter over moderately high heat until foam subsides and sauté leeks, stirring, 5 minutes. Add mushrooms and sauté, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown. Add wine and boil 1 minute. Add broth and salt and pepper to taste and simmer 2 minutes.




Serve soup sprinkled with chives.

Thanks, Cindy!!!

Healthy French Toast

This is a delicious breakfast that my kids enjoy too!

4 slices Ezekiel bread
3 eggs
dash of cinnamon
blueberries
strawberries
raspberries
100% pure maple syrup (nothing else added)

Whisk eggs and cinnamon in a flattened bowl.  Let bread soak in egg mixture on both sides until saturated.  While this soaks, in a sauce pan, heat maple syrup and berries together.   In a seperate olive oil sprayed pan, cook saturated bread until browned on both sides.  Put bread on individual plates and pour the berry maple syrup over each.  Yummy!