13
Aug
17

leek and mushroom soup

2 leeks left from the market , What to do with them. I had eaten some in a salad recently but I figured I could make a soup before the leeks dried out.

Sliced the leaks in the food processor, with 1/2 a white onion. In the soup pot sweated with a combination of butter, olive oil and seeds, fennel, caraway, celery and a touch of saffron. Course salt and quad mix pepper to taste, gifts of Hawaiian sea salt and  Himalayan pink salt were used.

Sweat the leeks covered at the simmer while dried mushrooms soaked, simply place the mushrooms in a glass container and use heated water from a single serving coffee machine (Keurig) however may cups it take to fully soak the mushrooms. Let steep while the leeks simmer for about 20 minutes.

Drain the mushrooms, chop if needed. Add flour by eye to the leak mixture and cook a bit more to provide the consistency of the soup.

Add stock (or water) to leek mixture and simmer till it thickens, add the drained mushrooms. Adjust viscosity if needed. I poured about 1/2 the volume of the soup to a food processor, processed till creamy by adding a bit of heavy cream and  milk and returned it to the pan with the unprocessed remainder so some leeks are present in the soup.

Excellent soup the only downside is that I didn’t have any toast to accompany the soup as dough was rising at the time.


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