March 28, 2012

Shiitake Mushroom & Leek Soup

Ever since I tried Shiitake Mushrooms (New Veggie #13), I've been wanting to try them again. This somewhat high-end grocery store that I occasionally go to often has mushrooms available in bulk, instead of shrink-wrapped in styrofoam - i.e. I can pick and choose the best looking mushrooms! I picked up some Shiitake yesterday and wanted to use them last night while they were at their freshest. Unfortunately, the kids had other plans. So .. the mushrooms had to stay overnight in a brown paper bag. I've found that is the best way to store mushrooms.  I found this really simple recipe during lunch today ( and decided immediately that this was the fate of the wonderful mushrooms sitting in my fridge. I followed it almost to a tee. I made the No-Added-Fat version, did not use any oil and also cut coconut milk in half and I did not use any Cremini mushrooms. 

Prep Time: 15 min, or so


  1. 2 Leeks (diced) (New Veggie #8)
  2. 6-8 large Shiitake mushrooms (diced)
  3. 1-3 tsp minced garlic
  4. 3 cups Vegetable broth
  5. 8 oz Coconut milk
  6. Salt, and freshly cracked pepper, to taste.
In a large saucepan, bring 2 cups of vegetable broth to a rolling boil, add leeks and 2 tsp salt (if using low-sodium broth). Cover and simmer for a few minutes until leeks begin to cook down. Then, add mushrooms and garlic and cook until fragrant. Using a stick blender, puree the soup into a creamy consistency. Add half the coconut milk and bring to a boil. Add more vegetable broth, as needed to reach the right texture. Serve with more coconut milk, thin strips of leeks and cracked pepper as a garnish. 

My Assessment: Simple and Yum!!

1 comment:

  1. Bravo! I love mushrooms and cook with them often. In fact, many of my posts include dishes made with mushrooms. If you get a chance, please check out my latest post using Trumpet Mushrooms: