Shiitake, Leek and Roasted Garlic Soup

Serves 6–8

2 heads of garlic, whole, with outer layers of skin removed
4 large leeks, cleaned and chopped (the white and tender green parts)
2 TB olive oil
21/2 cups dry white wine
6 large potatoes, scrubbed and cubed
6 cups vegetable broth
1/2 tsp saffron (optional)
1 bay leaf
2 tsp dried thyme
1/2 tsp salt and pepper
1/2 cup fresh parsley, chopped
2 cups shiitake mushrooms, chopped

Bake garlic heads for an hour, uncovered in an oven preheated to 350° F. Cool, peel or squeeze the garlic cloves into a small bowl, mash into a puree.

In a stock pot, sauté leeks and mushrooms in olive oil until tender, add wine, continue cooking until reduced to 1/3.

Add potatoes, stock, garlic purée, saffron, bay leaf, thyme and a few grindings of black or white pepper. Stir, simmer over medium heat until the potatoes are tender.

Top with fresh parsley. Delicious with crusty peasant bread and a chilled Sauvignon Blanc.

Per serving: 120 calories, 2 g protein, 2 g fat (0 saturated fat), 19 g carbohydrates, 0 mg cholesterol, 130 mg sodium. Exchanges: 1 bread, 1 vegetable, 1/2 fat