Instructions: Agaricus bisporus is the common supermarket button mushroom. Mild in flavor, it is cultivated in hothouses, and is always available. Store in the refrigerator, loosely wrapped in paper towels, and use as soon as possible.

Sage is a member of the mint family, and is one of the more pungent herbs.

Sage leaves are long, narrow, grayish-green ovals with a coarse texture. They are aggressive in aroma and flavor, slightly musty, especially when heated.

1 tablespoon butter
3 leeks, white part only, thinly sliced
1 pound mushrooms, thinly sliced
1/2 cup all-purpose flour
1 cup nonfat milk
1/2 cup dry white wine
10 cups chicken stock
4 potatoes, peeled and diced
1 bulb garlic, roasted (see below)

1 cup light evaporated milk
2 teaspoons mixed fresh herbs, such as parsley, thyme, sage, and basil 2 tablespoons sherry
Salt and freshly ground black pepper, to taste Fresh chives, chopped, for garnish

1. Melt butter in a 3-quart saucepan. Saute leeks and mushrooms until soft.

2. Stir in flour and cook until all white from flour has disappeared.

3. Stir in nonfat milk and cook, stirring, until smooth.

4. Add wine and stock, stirring until smooth.

5. Add potatoes, cover, and simmer, 45 minutes.

6. When garlic is roasted, squeeze into a food processor, and puree with evaporated milk, herbs and sherry.

7. Whisk into soup. Do not allow soup to boil after adding evaporated-milk mixture.

8. Simmer soup, 5 minutes, over low heat. Season to taste.

PRESENTATION: Serve in warm soup plates or bowls. Sprinkle chopped chives.

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