Leeks are one of those underutilized vegetables, at least in my household. Yet leeks hold a ton of flavor and are quite easy to cook up. Whether sauteed on the stovetop or tossed in a soup, this jumbo-scallion-looking vegetable can be the next star of your meal. The recipe below combines the mild onion flavor of leeks with the natural earthy flavors of mushrooms to create a simple and delicous tummy warming soup.
Mushroom Leek Soup
-1 lb. mushrooms (I like to use a mix of white button and baby portabella)
-5-6 cups of water (I lean towards 5 cups. It depends on how thin you’d like the consistency of the soup.)
-1 Tbsp. nutritional yeast
-1 tsp. thyme
-1 splash of soy sauce
-1/2 Tbsp. olive oil
-1/2 Tbsp. butter
-Salt and pepper, to taste
Peel off the outer, dark green layers of leeks and wash thoroughly. Wash the inside part of the leeks whole. Chop leeks into circles and then in half into semicircles.
Heat the olive oil in a large sauté pan, and then melt butter. Add leeks, thyme, salt, and pepper. (I like to use a salt grinder and circle the pan about 2 times). Sauté until almost tender, about 5 minutes. Meanwhile, slice the mushrooms.
When the leeks begin to reach tenderness, add the sliced mushrooms. Sauté for 2 minutes, and then add the water. Cook until mushrooms are fully tender, about 5 minutes. Add nutritional yeast and dash of soy sauce. Enjoy.
*Note: Wait until the end to add the soy sauce and nutritional yeast. Cooking these products for long periods of time destroys their natural enzymes.