Mushroom and Leek Broth

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Soup Course

“A Mentor’s Meal”

To see the entire seven course meal menu please click on the menu bar on the main blog page and click on the title of the menu -“A Mentor’s Meal”

This soup is something I actually started making with just a handful of ingredients: Mushrooms, onions, garlic, turmeric root and vegetable broth. It was just a pot full of a whole lot of each ingredient. And it would simmer and simmer until it all came together into a wonderful dish. Some winters, this is all we have eaten for a meal.

For this particular menu, I changed the ingredients up a bit to better complement the other dishes. But really the key here is to let it simmer for a few hours. I like to put it into a slow cooker and just let it come together. And it turned out lovely. I wanted to add some luxurious mushroom varieties such as king mushrooms and enoki mushrooms. And so many grocery stores are starting to carry so many varieties. They are both so beautiful and complex in flavor (and in the way they look!) If you can’t find them go ahead and use button mushrooms or portabella mushrooms. I decided on leeks rather than onions because they are more subtle in flavor. And this being after a fried amuse bouche, I thought it should be a light soup but with deep flavors.

Mushroom and Leek Broth

Serves 4-6 as a soup course in a seven course meal

1 Leek-The white and some of the green part sliced (not the very top of the greens because they are too tough for the soup)

1 cup King Mushrooms-Chopped

1 cup Enoki Mushrooms-Bottom part of the stems chopped off

2 cups Portabella Mushrooms-Chopped

4 cups Vegetable Broth

1/2 tsp white pepper

2 cups Water

1/2 tsp Salt

Technique

Place the sliced leek into a large bowl of water and let them sit for 20 minutes or so. This will remove any dirt thats inside the layers. Put the leeks, chopped mushrooms and vegetable broth into a pot and bring to a boil. Once it starts to boil add the white pepper, water and salt and simmer for 45 minutes to an hour. And then its ready to serve.

If you are going my route with a slow cooker, then put the leeks, mushrooms and broth into your slow cooker and cook on high for about 2 hours. Then put in the pepper, water and salt and cook on low for another couple hours. I like to put my soups into the cooker in the morning and then just let them sit all day while I get everything else (and then some) done.

Either way, its fairly simply but the flavors are really well developed in the end.

Enjoy…

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