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Ingredients
3 leeks, cut up (can use white and green parts)
2 carrots, cut up
1 pt. mushrooms, sliced
1/2 lb. green beans, snipped
1 T. olive oil
1 1/2 qt. unsalted vegetable stock (prefer Kitchen Basics brand)
1/4 t. ground nutmeg
Sea salt and cracked black pepper to taste
Directions
Clean leeks by filling your sink with water and soaking the cut-up leeks for a couple of minutes (leeks will float but dirt and grit will sink to bottom). Remove leeks from water with a slotted spoon, then drain dirty water from sink. Heat olive oil in a stock pot and saute leeks until they are transparant. Add carrots, mushrooms and green beans, continue to saute for another 3 minutes, stirring frequently. Add vegetable stock and nutmeg, reduce heat and simmer for 20-30 minutes. Add salt and pepper to taste.
Recipe courtesy of The Butcher Shoppe.