1) Melt the butter or heat the oil in a soup pot or a Dutch oven. Add the leek, mushrooms, and 1/2 teaspoon salt. Saute for about 10 minutes over medium heat. 2) Add the potatoes and garlic cloves, and pour in the water. Sprinkle in another 1/2 teaspoon salt. Bring to a boil, partially cover, and lower heat to a simmer until the potatoes are very tender. Remove from heat. 3) Puree the soup in a blender or a food processer (or directly in the pot with a hand blender). Add the watercress, bit-by-bit, as you pur?e, until it is all incorporated and the soup is smooth. Taste to correct salt. 4) You can serve this hot, at room temperature, or cold. If youre serving it hot, reheat the soup gently just before serving. stirring in the optional milk at the end. If you are serving this room temperature or chilled, add the milk at any time. 5) Top the soup with a grind or two of fresh black pepper, a little sour cream and thin strips of red bell pepper, if desired, for a nicely finished look. TIPS: * This soup is lowfat and possibly vegan (if you use oil and soymilk). * The vegetable quantities are somewhat flexible, so dont worry if you dont have exact amounts. Mollie uses handfuls." **Mollie Katzen - the author of the Moosewood Cookbook serves up recipes and cooking tips. http://www.molliekatzen.com/ Updated monthly starting 98Feb.>Kitpath McBuster 98Feb Mc-PER SERVING: 67CAL, 2g fat (27% cff). Notes: Adapted from "Still Life with Menu Cookbook." Serves 6 or more if you add milk. CookNote: Try this very simple, rich-tasting puree of vegetables, which tastes delicious with or without milk added. The watercress is a spunky presence which gives the soup a peppery edge. Go ahead and make this several days ahead of time. It keeps and reheats beautifully. Recipe by: Mollie Katzen Monthly (Feb98) Posted to EAT-LF Digest by KitPATh on Feb 18, 1998