mushroom leek soup
During Great Lent we eat almost 40 days of soup. Mostly, this is because it’s simpler to prepare our foods in this way.
This mushroom leek soup is one of my favorites – a hearty mushroom soup, made with just a few ingredients. This is easy and nourishing and has many variations.
Mushroom Leek Soup
serves two as a main course, with a nice big salad!
10 ounces of your favorite mushrooms (we just get the assorted pack with shiitake, cremini and portabello
2 leeks sliced thin, green and white parts
4 cloves garlic, minced
6-1/2 cups water
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 teaspoon sea salt
1/2 teaspoon pepper
1 strip kombu / seaweed
brown rice noodles
dash of toasted sesame oil
soy sauce or sirachi hot sauce to taste
you can use any combination of herbs that you prefer, like sage, bay leaf, oregano
In a pot over medium low heat, add sliced leeks, salt, pepper, rosemary and thyme. Chop mushrooms and place in soup pot. Let the leeks and mushrooms sweat for about 10 minutes. This will draw the water and flavors out of them.
Add garlic and water. Place lid on pot and let simmer for 30-45 minutes. This really depends on how tight the lid on your pot fits and whether a lot of steam escapes.
5 minutes before ready to eat, add two nests (they come bunched together and it looks like nests) of rice noodles to the mushroom leek soup. You can take it off the heat and place the lid on, or continue to simmer. They will cook either way.
The final consistency I like is more on the stew side.
You can add any of the optional items or enjoy it as is.