8 oz. mushrooms

1 large leek

2 cups broth

2 tsp. powder fort

Pinch of saffron

Set the broth to boil. Wash mushrooms, remove stems, and cut into bite-sized pieces. Wash leeks well; remove roots and green section, and cut into thin round slices. Add the mushrooms, leeks, and spices to the broth. Cook until leeks are translucent.

Serve immediately for best flavor, and do not overcook.