- IllinoisTimes

When I met legendary Cajun chef Paul Prudhomme, he was handing out samples of this soup at the Chicago Fancy Food Show. Prudhomme was funny and gracious, but the busy convention was not the time or place for an extended conversation. I talked to his manager and made arrangements for the phone interview for the May 15 column, “Fighting dull food.” I also asked if I could use the recipe for Prudhomme’s wonderful soup. Getting the recipe turned out to be more problematic than the interview. It had never been published before, and I had to do some special pleading to get permission.

Unfortunately, when I wrote the article, there wasn’t room to include the recipe. It’s not classic Cajun, but it is absolutely irresistible.

LEEK, SUN-DRIED TOMATO, SHIITAKE MUSHROOM AND CHAMPAGNE SOUP (Champagne is optional) Makes 8 cups

2 pounds leeks
½ cup sun-dried tomato pieces
3 tablespoons unsalted butter
1 cup onions, chopped
1½ tablespoons Chef Paul Prudhomme’s
Meat Magic® or Vegetable Magic® or
Magic Seasoning Salt®
4 cups shiitake mushrooms, stems removed and sliced
¾ cup champagne (or dry sparkling wine), in all (optional)
2 cups chicken stock (salt-free)
2 cups heavy cream
1 cup Gouda cheese, grated

Trim off the dark green leaves (leaving the white and light green parts) and the root ends of the leeks and discard. Split the remaining white part of the leeks in half lengthwise and wash thoroughly under running water, making sure that all dirt and debris is removed from between the sections.

Slice the leek halves crosswise into very thin half rounds. You should have about 3 cups. Soften the sun-dried tomatoes in warm water. When they are soft, drain and cut in small julienne strips.

In a medium-sized pot, melt the butter over medium high heat. Add the leeks and onions and cook, stirring frequently, until the onions are wilted and transparent, about 8 minutes. Add the Magic Seasoning Blend and stir well. Continue to cook until the seasoning begins to darken slightly, about 2 minutes. Add the shiitake mushrooms and the julienned sun-dried tomatoes. Cook, stirring frequently, until the mushrooms begin to darken, about 4 minutes. Add ¼ cup of the champagne and stir well, scraping the bottom of the pot to dissolve any browned bits on the bottom. Add the chicken stock. Bring to a boil and simmer over medium low heat until the flavors of the soup are married, about 20 minutes.

Add the cream, stir well and return to a boil. Simmer until the soup has reduced slightly, about 10 minutes. Gradually add the cheese, stirring constantly until all the cheese has melted and dissolved. Add the remaining champagne and stir briefly.

Remove from heat and serve.

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