Cream of Shiitake and Corn Soup

Submitted by Mad Maryno

"I found this recipe in the october 06 edition of magazine Châtelaine Québec. I veganized it. Not tried yet, but i guess this is yummy."

 

• Ready In: 45mins
• Ingredients: 9
• Serves: 6

ingredients

• 44.37 ml olive oil
• 2 leeks, chopped (white part only)
• 709.77 ml vegetable broth
• 1 medium potato, peeled and diced
• 1 stalk celery, chopped
• 473.18 ml frozen corn kernels
• 226.79 g shiitake mushroom, peeled, cutted, stem removed
• 236.59 ml unsweetened soymilk
• salt and pepper, to taste

directions

1. In a big pot, over medium heat, put half of the oil. Add the leeks and cook until they are tender.
2. Add the broth, the potato, the corn and the celery. Cover and let cook until the vegetable are tenders (20 minutes).
3. Meanwhile, in a frying pan, sauté the mushrooms in the rest of the oil. Season to taste.
4. Cream the soup with a blender.
5. Put the soup in bowls. Make a nest of mushrooms over and serve piping hot.

Reviews

[msmia]

Made for Pick a Chef '06 Very nice flavor & pretty presentation. The instructions do not say what to do w/ the soy milk -- so I added it after I pureed the vegetables. I also added salt & pepper to the sauted shitake mushrooms. Thanks for the submission -- One other suggestion: change the name of the recipe to identify it as a soup (e.g. Cream of Corn & Leek Soup w/ Shitake Mushrooms)