Cream of Shiitake and Corn Soup
- Reviews 1
Ready In: 45 mins
Serves: 6
Ingredients
- 3 tablespoons olive oil
- 2 leeks, chopped (white part only)
- 3 cups vegetable broth
- 1 medium potato, peeled and diced
- 1 stalk celery, chopped
- 2 cups frozen corn kernels
- 1⁄2 lb shiitake mushroom, peeled, cutted, stem removed
- 1 cup unsweetened soymilk
- salt and pepper, to taste
Directions
- In a big pot, over medium heat, put half of the oil. Add the leeks and cook until they are tender.
- Add the broth, the potato, the corn and the celery. Cover and let cook until the vegetable are tenders (20 minutes).
- Meanwhile, in a frying pan, sauté the mushrooms in the rest of the oil. Season to taste.
- Cream the soup with a blender.
- Put the soup in bowls. Make a nest of mushrooms over and serve piping hot.
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