CARMELIZED LEEK AND MUSHROOM SOUP

[Guest guest]

VEGETARIAN CARMELIZED LEEK AND MUSHROOM SOUP

 

10 ounces of large leeks (slice the whites thin)`

2 tablespoons butter`

1/2 teaspoon sugar`

2 cups chopped white mushrooms`

3 cups chopped portabello mushrooms`

1 1/3 cups chopped shiitake mushrooms`

1 1/2 quarts of water`

2 cups canned, crushed tomatoes`

1 cup port wine`

1/2 cup mushroom soy sauce`

salt and pepper to taste

 

To carmelize the leeks, saute them in the butter and sugar until they

are evenly browned all over. Be careful not to burn them. When they

are done, set them aside.

Simmer the chopped mushrooms for one hour in the water. Strain them

out of the water (keep the water!) and allow to cool. Place the cooled

mushrooms in a blender and puree them. Return the puree to the water

and add the tomatoes, port, soy sauce, and leeks. Simmer until the

soup becomes thick and brown colored.