Chop 1 yellow onion, 2 leeks, 4 celery sticks, 2 Jalapeños & 8 garlic cloves. Slice 15 cups of cremini or button mushrooms. In a big soup pot, sauté the onion, garlic and mushrooms in olive oil over medium heat until transparent. Add Jalapenos, leeks, celery and mushrooms. Sauté for10 minutes. Add 3 cups white wine and reduce by half, then add 4 cups chicken stock and 500 ml 35% cream. Simmer for 20 minutes and blend. Add Salt and pepper to taste.
Chef Barrie Elliot, The Livery Restaurant, 701 2 Ave, Fernie, 250-423-7666. Although Chef Barrie has been in prestigious chef competitions, she is most pleased when the Fernie folks call over to the open kitchen, “This is so wonderful!”