Mushroom Leek Soup

by admin on March 12, 2010

1 cup sliced leeks, white and light green parts only, washed well
1 tablespoon olive oil
2 cups sliced fresh mushrooms, such as white or shiitake
5 cups fat-free chicken broth
1 teaspoon reduced-sodium soy sauce
Ground black pepper to taste

Saute the leeks in the olive oil over medium heat, gently pushing the slices to open and separate. Cook for 3 minutes, being careful not to burn the leeks. Add the mushrooms and saute for 2 more minutes, stirring frequently. Add the broth and cook for 10 minutes, or until heated through. Add soy sauce and ground pepper, if desired. Spoon into bowls and serve immediately.

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