Potato Leek Soup with Truffled Mushrooms and Prawns - Foley Food and Wine Society

Ingredients

• 2 large leeks, dark green part removed, split lengthwise, washed well, and chopped
• 1 tablespoon unsalted butter
• salt and pepper to taste
• 2 1/2 cup chicken broth
• 1 pound Yukon gold potatoes, peeled and cut into 1/2-inch dice
• 2 tablespoons minced fresh parsley
• 1/2 cup of cream (optional)
• 2 tablespoons of olive oil
• 1 garlic clove minced
• 12 prawns, cleaned and deveined
• 2 tablespoons of fresh thyme minced
• 2 tablespoons of white truffle oil
• 1/4 cup of white wine
• 1 cup of sautéed shiitake mushrooms (sautéed in garlic olive oil and white wine)
• 1 bunch of chives, minced