Leek, Mushroom, and Swiss Chard Soup

This is the scond time I have made this soup and I made a few adjustments at my wife’s request. It started out here but on the spur of the moment I omitted the cream and the thyme. I am surprised how serously good this soup is with so few ingredients.

Leek Mushroom, and Swiss Chard Soup
4-6 medium leeks
4 oz button mushrooms
1 large bunch Swiss chard
3 tablespoons olive oil
4 cups chicken stock

Trim off the root and green part of the leek. Cut each leek in half lengthwise, then cut it crosswise so you have half- to one inch-wide pieces. slice the mushrooms. Trim the Swiss Chard to remove the stem as well as the prt of the stem at the center of each leaf (You want the nice green leafy stuff only) then coarsly chop the leaves.

Pour 2 tablespoons olive oil into a large saucepan, stockpot, Dutch oven, or other container suitable for making soup and place it on the stove over medium high heat. Saute the leeks until soft and translucent. Add the remaining tablespoon olive oil. Add the mushrooms and saute about 5 minutes. Add the Swiss chard and saute until the leaves have wilted.

Pour in the chicken stock. Bring to a boil. Cover and simmer for 20-30 minutes.