Mushroom Leek Soup – A Vegetable World Meat Delight!

Ingredients

Picture 2 of 5

vegetable stock, olive oil, leek, garlic cloves, ginger, enoki mushrooms, king oyster mushrooms, brown shimeji mushrooms, white shimeji mushrooms, red bell pepper, sesame oil salt and pepper, green onions,

A week ago, I went to a great Asian grocery store called TNT Supermarket that I haven’t been to in quite sometime. This place has a ton of various foods that you normally don’t find at regular supermarkets. I entered the supermarket without a plan of what to buy, but was drawn to the variety of mushrooms and how cheap they were.

So mushroom leek soup is was!

For this soup, I did not follow a recipe. I threw together my favorite base ingredients that I normally use in soups (e.g. vegetable stock, garlic, ginger). I also love leeks with mushrooms in any dish – so they joined the party as well. And having used enoki mushrooms in the past, their texture is almost like noodles to me and I thought they would be perfect in soup that was noodle-less.

The Verdict of Mushroom Leek Soup?

This soup is very fresh tasting and meaty with a ton of mushrooms – a vegetable world meat delight! I do love how the sesame oil added asian flare to my taste buds and it played very well with the ginger.  I had the soup for dinner and for lunch two days in a row  – and I would have had it another day but I was leaving for San Diego the next morning.

Mushroom Leek Soup Ingredients:

  • 5 cups vegetable stock
  • 2 tablespoons olive oil
  • 1 leek, chopped
  • 3 garlic cloves, minced
  • 2 ginger, minced
  • 3 packages enoki mushrooms , ends trimmed off
  • 4 king oyster mushrooms, sliced thin
  • 1 package brown shimeji mushrooms, broken apart
  • 1 package white shimeji mushrooms, broken apart
  • 1 red bell pepper, diced small
  • 1/2 teaspoon sesame oil
  • dash salt and pepper
  • 2 green onions, chopped finely

Mushroom Leek Soup Instructions:

  1. In a saucepan, bring the vegetable stock to a gentle boil and then keep it on simmer.
  2. In a pan add olive oil and sauté the leeks, ginger and garlic about 3-4 minutes.
  3. Add in the mushrooms and bell pepper and sauté for another 5-8 minutes.
  4. Add mushroom, peppers, and sesame oil to the soup base.
  5. Simmer for 15 minutes.
  6. Ladle soup in bowls.
  7. Garnish with green onions.
  8. Season with salt and pepper – adjust to your liking.
Soup Mistress Rating For Mushroom Leek Soup:

Healthy (+ slimming + low sodium): (4.5/5)
Presentation: (3.5/5) 
Taste: (3.5/5)

Related posts:

  1. Playing Russian Roulette With Asian-Style Chicken Mushroom Noodle Soup
  2. Shiitake and Button Mushroom Barley Soup
  3. Six Mushroom Soup – A Meatless Meaty Soup
  4. Turning Up The Truffle With Roasted Trumpet Mushroom Soup
  5. Soup Spark is Lit! Roasted Garlic & Mushroom Soup with Quinoa

Leave a Reply

Your email address will not be published. Required fields are marked *