Eileen talks about leeks.
MUSHROOM RICE AND LEEK SOUP
4 to 5 medium leeks, washed and chopped
1 1/2 to 2 lb. mushrooms, sliced thin
1/4 cup butter, olive oil or margarine
1 cup white wine
3 to 4 cans (14 oz.) vegetable or chicken broth
chopped green onions or chives as garnish