Mushroom-Leek Soup

This recipe had been conceptualized while discussing soup with my vegetarian sister. There are many vegetable-oriented soups that are NOT vegetarian due to the use of beef broth. This hardly seems fair. In messing around with the idea of making a French onion soup my sister could eat, I came up with this warm offering. Not only did my sister absolutely love it, but it is also offspring-approved (my offspring, not The Offspring).

I like to add a pinch of cayenne or habanero flakes to my individual bowl for a little touch of heat. A simple tomato salad, slice of French bread, and glass of pinot grigio would make this the perfect light supper for an autumn night.

Mushroom-Leek Soup

Ingredients:

4 c vegetable broth

1 leek, sliced into thin rings

1/4 yellow onion - very finely chopped

3 oz brown cap mushrooms

3 oz white cap mushrooms

4 tbs unsalted butter

2 tbs lite olive oil

1 ripe tomato - peeled and very finely chopped

2 sprig fresh thyme

1/2 c bread crumbs

salt and pepper to taste

2 cloves garlic - peeled

3 almonds - toasted and unpeeled

1/4 tsp salt

shredded parmesan (optional)

fresh chives, finely chopped (optional)

Directions:

Wipe mushrooms clean with a dry cloth. Remove and discard the mushroom ends. Slice the mushrooms into fourths or halves, depending on the size of the mushroom.

Heat butter in a deep pot over medium-low heat. Add olive oil to melted butter.

Add the chopped mushrooms and sautee for a moment. Add the onion and stir. When the onion has turned golden, add the tomato and leek and stir-fry for 8 minutes.

Add the broth, reserving 2 tablespoons for later.

When the mushroom soup begins to boil, add the bread crumbs and thyme. Season to taste.

Simmer for 15 minutes on medium-low heat.

In the meantime, prepare a thickener by combining the garlic, almonds, and 1/4 tsp salt in a food processor. Once these form into a thick paste, thin with reserved broth.

Drop the garlic paste in the cooking pot. Let it boil for an additional 3 or 4 minutes, adjust the salt if necessary, remove from heat.

Garnish with parmesan and chives, if desired, and serve hot.