We have never made any soup on this blog, have we?
So for those of you who like eating light and healthy, here we go…
The leek and mushroom soup, it as tasty as any soup can get. The leeks give the soup such a wonderful flavor along with the mushrooms and the garlic. The addition of the milk/ cream just gives the creaminess to soup, but we can do without it too.
Leeks (sliced) – 1 whole leek
Mushrooms – 250 gms
Garlic – 2 pearls
Onion – 1 no
Stock (chicken or vegetable) – 3-4 cups
Milk/ cream – ¼ cup
Any herb – 1 tbsp
Salt to taste
Slit the leek lengthwise and wash them thoroughly. Then, slice them thin. Keep aside.
Clean the mushroom and slice them thin. You could use any mushroom you like or use assorted mushrooms.
Heat oil in a pan and add the sliced onions and leeks. Cook the leeks till they are tender.
Add the chopped garlic and sauté for a few minutes.
Now, add the mushrooms and cook them. The mushrooms have to become soft and cooked.
Pour in the chicken/ vegetable stock and bring it to a boil.
Once it begins to boil, reduce the heat and simmer on low heat for 15 minutes.
Remove from heat and add the milk/cream.
Season with salt and pepper.
Now, using an immersion blender, blend the soup until smooth.
Serve hot garnished with the herbs and sautéed mushroom.
Adding milk/ cream is optional.
If you still want the creaminess without adding milk/ cream, you could sauté a few florets of cauliflower/ potato and cook them along with the mushrooms and blend them later.