Asian Mushroom and Leek Soup Recipe

Name: Asian Mushroom and Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 ounce dried shiitake or porcini mushrooms; 3 tablespoons vegetable oil; 2 medium shallots, minced; 1 large leek, white and tender green, halved lengthwise and thinly sliced crosswise; 4 ounces white mushrooms, stems discarded, caps thinly sliced; 1 tablespoon minced fresh ginger; 1/2 teaspoon Madras curry powder; 6 cups vegetable stock or canned broth; 1/2 cup unsweetened coconut milk; 1 teaspoon cornstarch; Coarse salt and freshly ground pepper; 1/2 pound wild mushrooms, preferably chanterelles, thinly sliced; 1 tablespoon minced fresh lemongrass (tender white bulb only); 1 tablespoon fresh lemon juice; 1 tablespoon coarsely chopped fresh chives

Servings: persons

1/2 ounce dried shiitake or porcini mushrooms
3 tablespoons vegetable oil
2 medium shallots, minced
1 large leek, white and tender green, halved lengthwise and thinly sliced crosswise
4 ounces white mushrooms, stems discarded, caps thinly sliced
1 tablespoon minced fresh ginger
1/2 teaspoon Madras curry powder
6 cups vegetable stock or canned broth
1/2 cup unsweetened coconut milk
1 teaspoon cornstarch
Coarse salt and freshly ground pepper
1/2 pound wild mushrooms, preferably chanterelles, thinly sliced
1 tablespoon minced fresh lemongrass (tender white bulb only)
1 tablespoon fresh lemon juice
1 tablespoon coarsely chopped fresh chives

1
In a small bowl, cover the dried mushrooms with hot water and let soak until softened, about 30 minutes.
2
Drain and rinse off any grit.
3
Discard the stems and thinly slice the mushrooms if necessary.
4
Heat 1 tablespoon of the vegetable oil in a large saucepan.
5
Add the shallots and cook over high heat, stirring, until lightly browned, about 2 minutes.
6
Add the leek, white and dried mushrooms, ginger and curry powder and cook over moderate heat, stirring, for 3 minutes.
7
Pour in the vegetable stock and coconut milk and bring to a boil.
8
In a bowl, blend the cornstarch with 1 tablespoon of water until smooth.
9
Stir the paste into the soup and bring to a boil over moderately high heat.
10
Reduce the heat to low and simmer the soup for 30 minutes.
11
Season with salt and pepper.
12
Heat the remaining 2 tablespoons vegetable oil in a medium skillet.
13
Add the wild mushrooms and saute over high heat until softened, about 2 minutes.
14
Season the mushrooms with salt and pepper.
15
Divide the sauteed mushrooms among 4 to 6 soup bowls.
16
Stir the lemongrass and lemon juice into the soup.
17
Ladle the soup into the bowls and garnish with the chopped chives.

169

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 ounce dried shiitake or porcini mushrooms, 3 tablespoons vegetable oil, 2 medium shallots, minced, 1 large leek, white and tender green, halved lengthwise and thinly sliced crosswise, and more.

Yes, Asian Mushroom and Leek Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Mushroom and Leek Soup

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