Vegetarian Mushroom Leek Soup

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Vegetarian Mushroom Leek Soup

 

4 cups vegetable broth or bouillion

2 quarter-inch thick slices fresh ginger

2 scallions (spring onions), white and green parts, cut into 2-inch pieces

1 Tablespoon extra-virgin olive oil

2 small leeks, white part only, sliced into thin slivers

1/4 pound fresh mushrooms, sliced

salt and pepper to taste, optional

 

Combine the broth, ginger, and scallions in a large, heavy saucepan or Dutch

oven and bring to a boil. Lower heat, cover, and simmer while preparing the

rest of the vegetables. In a skillet or sauté pan, heat the olive oil over

medium heat. Add the leeks and sauté for five minutes, then add the

mushrooms and continue sautéing for another two or three minutes. Remove

from heat and add the vegetables, along with any oil left in the pan, to the

soup. Simmer for another five minutes or until vegetables are just tender.

Adjust seasonings and serve.

About 4 servings.