There are half-a-dozen lonely leeks in the bottom of my fridge and small box of mushrooms sitting next to them. What am I going to do with these? The answer is soup. A leek and mushroom soup.
It turns out this recipe is from 1981 and was apparently well-known in its day. It’s quite unusual for a soup because you don’t need to blend anything or throw it into a food processor. The leeks and mushrooms are simply chopped, not blitzed and all the magic happens in one pan. I’ve now veganised the ingredient list and it is a very good recipe indeed.
It will take you about 30-40 minutes from start to finish. At the end of it, you’ll have a thick, creamy soup with lots of wholesome vegetables. Serve it with some crusty bread and you’ve got a easy meal for four.
- 2 heaped tablespoons of vegan margarine
- 2 tablespoons of olive oil
- 6 leeks, sliced
- 250g mushrooms (chestnut, white, portobello), chopped
- ¼ cup of plain flour
- 1 teaspoon of salt
- ¼ teaspoon of cayenne pepper
- 500ml of vegetable stock
- 500ml of soya milk
- Juice of half a lemon
- Fresh parsley to garnish
- Wash and slice the leeks thinly.
- In a large pan or casserole dish, warm up a tablespoon of olive oil and heaped tablespoon of margarine. Add the leeks and cook them over a low heat for about 10 minutes. You want to soften the leeks but not brown them or caramelise them.
After 10 minutes, take them out of the pan and put to one side.
- Add the other tablespoon of oil and margarine to the same pan, then cook the mushrooms the same way.
- When the mushrooms are soft, add the flour, salt and cayenne pepper then slowly add in the milk, stirring it so it thickens with the floury mushrooms. Add the stock next, stir everything well and boil for 5 minutes.
- Check the seasoning and adjust as necessary. Finish by stirring in the lemon juice, and decorate with a few sprigs of parsley.
- Done. It’s easy!
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