Monday, September 7, 2009

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

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)

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.


  1. HILLARY!! This is an awesome idea for a blog......... if your cooking reflects even a fraction of your personality's zeal, then goodness abounds!! looking forward to keeping track of your culinary endeavors........

    (((((a votre sante)))))

  2. Thanks, Lisa! I figured I talked about cooking enough, maybe I should go ahead and document it ;). Plus, it's handy when people ask for recipes!