Cream of Shiitake and Corn Soup

1. 1

   In a big pot, over medium heat, put half of the oil.

2. 2

   Add the leeks and cook until they are tender.

3. 3

   Add the broth, the potato, the corn and the celery.

4. 4

   Cover and let cook until the vegetable are tenders (20 minutes).

5. 5

   Meanwhile, in a frying pan, saute the mushrooms in the rest of the oil.

6. 6

   Season to taste.

7. 7

   Cream the soup with a blender.

8. 8

   Put the soup in bowls.

9. 9

   Make a nest of mushrooms over and serve piping hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.