Mushroom and Oyster Soup Serves 6-8

Wash leeks and pat dry. Heat butter in 3 qt heavy saucepan over moderate heat until foam subsides, then cook leeks, mushrooms, garlic, salt, nutmeg and pepper, stirring occasionally, until leeks are softened and any liquid from mushrooms is evaporated, about 10 min. Transfer one half mushroom mix to blender and puree w cream until very smooth, about 1 min. Return to saucepan. Bring just to simmer, stirring occasionally, then add oysters and liquor and cook, stirring, until oysters become plump and edges begin to curl, about 3 min. Sprinkle w chives.

Leeks, 3 medium, chopped (2 cups)
Butter, 3 T unsalted
Mushrooms, cremini, trimmed
Garlic 1 clove, smashed
Nutmeg 1/2 tsp ground
Heavy cream 2.5 c
Oysters 2 c w 1/2 c liquor (or bottled clam juice)
Chives chopped