• 2 tbsp olive oil
• 1 medium onion -or- 3 medium shallots -or- 1 medium leek (white and light green parts only), chopped
• 2 tbsp white wine
• 1 1/2 pounds vegetable, sliced thin or cubed small
• 2 c. broth
• 1 tsp salt
• 1-1.5 c. milk

INSTRUCTIONS

1. Heat oil in large saucepan over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add white wine and vegetable; stir constantly and cook until wine evaporates, about 30 seconds.

2. Add broth, salt, pepper to taste, to saucepan; bring to boil. Reduce heat to simmer; cover and cook until vegetables are tender, about 20 minutes.

3. Ladle soup mixture into blender. Add 1 cup milk; blend until very smooth. Return soup to saucepan; cook over low heat until warmed through. If soup is too thick, stir in additional milk to thin consistency. Adjust seasonings. (Soup can be refrigerated for 3 days and reheated just before serving.)