Let's take a look at our ingredients...
There's 2 more of the Aidell's Chicken and Apple Sausages and the rest of the chanterelle from the pizza I made 2 nights before, the last of some spinach from Olympia Local Foods (a little past its prime now), two leeks from the $1.00 a bag shelf at the produce stand, potatoes from my garden, the chicken broth I made in the last post, some ground cumin and a little bit of cream. So, by using bits and pieces of things left in the fridge and freezer I'm making a quick, light meal for two with very little cost (add another sausage, another cup and a half of broth and another potato in the soup and serve with a half of a grilled cheese and tomato sandwich and you would have a full meal for four). But it isn't serendipity that those bits and pieces are there...as I made the original meals I deliberately set aside small portions, knowing that I wanted to make this soup...I call this using "planned overs" instead of "leftovers".
So...on to the soup. Chop and rinse the white part of two leeks. Saute the leeks in one tablespoon of olive oil over medium heat until it is soft and translucent, about 4 minutes. Add 1/4 tsp ground cumin and cook for one minute more. Add 2 cups of chicken broth, 2 potatoes (peeled and cut into 1/2 inch dice) and the sausages (cut into 1/4 inch slices). Cook over medium heat until the potatoes are tender. Add the mushrooms (chopped), a couple hands full of spinach and one tablespoon heavy cream. Heat for a minute or two and serve with a crusty roll.
You can make this soup without the chanterelle mushrooms and it is very good...but with the mushrooms it is great!