Goddess Grilled Portabella Leek Soup

Goddess Grilled Portabella Leek Soup Recipe - Vegan Food

Preparation time: 15 minutes | Cooking time: 45 minutes | Servings: 6 |

Vegan diet

Introduction

This Goddess Grilled Portabella Leek Soup is a flavorful and hearty dish that is perfect for a cozy night in. The combination of grilled portabella mushrooms, leeks, and a delicious Grill Goddess Sauce creates a rich and satisfying soup that is sure to impress your taste buds.

History

This recipe was inspired by the flavors of a traditional French onion soup, but with a twist. By incorporating grilled portabella mushrooms and leeks, this soup takes on a unique and delicious flavor profile that is both comforting and satisfying.

Ingredients

4 bunches of leeks
8 portabella mushroom caps, sliced
2 cups of Grill Goddess Sauce
4 qt (3.78 liters) of vegetable stock
1 cup of cooked brown rice
3 tbsp of cornstarch, dissolved in 0.25 cup of cold water

How to prepare

Cut the root ends off the leeks and slice them into long strips.
Place the leeks and sliced mushrooms in a large mixing bowl with 1 cup of the grill goddess sauce.
Allow the mixture to marinate for a few minutes.
If you have a grill, grill the mushrooms on medium heat, flipping and basting occasionally until they become soft.
Grill the leeks on low heat, constantly moving them to prevent burning.
If you don't have a grill, you can cook the mushrooms and leeks on a baking sheet in an oven preheated to about 400°F (204°C).
Once the leeks are grilled, chop them up.
In a soup pot, combine the portabellas, leeks, remaining sauce, and stock.
Bring the mixture to a boil, then add the rice and simmer for 30 minutes.
Mix the cornstarch slurry into the soup.
Stir for a minute and serve.

Variations

You can add in other vegetables such as carrots or celery for added flavor and nutrition.
For a creamier soup, you can blend half of the soup mixture before adding the rice.

Cooking Tips & Tricks

Make sure to marinate the leeks and mushrooms in the Grill Goddess Sauce for maximum flavor.

- If you don't have a grill, you can easily cook the mushrooms and leeks in the oven.

- Be sure to constantly move the leeks while grilling to prevent burning.

- Adding the cooked brown rice at the end of the cooking process adds a nice texture to the soup.

Serving Suggestions

Serve this soup with a side of crusty bread or a simple green salad for a complete meal.

Cooking Techniques

Grilling the mushrooms and leeks adds a smoky flavor to the soup that is truly delicious.

Ingredient Substitutions

If you can't find portabella mushrooms, you can use cremini or button mushrooms instead.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the soup with a sprinkle of fresh herbs or a drizzle of olive oil for a beautiful presentation.

Pairing Recommendations

This soup pairs well with a crisp white wine or a light beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. Reheat on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

180 per serving

Carbohydrates

32g per serving

Fats

2g per serving

Proteins

4g per serving

Vitamins and minerals

This soup is rich in vitamins and minerals, including vitamin C, vitamin K, and potassium.

Alergens

This recipe contains soy in the Grill Goddess Sauce.

Summary

This Goddess Grilled Portabella Leek Soup is a nutritious and delicious dish that is low in calories and high in vitamins and minerals.

Summary

This Goddess Grilled Portabella Leek Soup is a delicious and nutritious dish that is perfect for a cozy night in. With its rich flavors and hearty ingredients, this soup is sure to become a new favorite in your recipe rotation.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Goddess Grilled Portabella Leek Soup. It was a warm summer day, and I was perusing through a dusty old cookbook that I had found at a yard sale. As I flipped through the pages, a worn and tattered piece of paper fell out, revealing the handwritten recipe for this divine soup.

The ingredients were simple yet intriguing - portabella mushrooms, leeks, garlic, thyme, vegetable broth, and a touch of cream. It was unlike any soup I had ever made before, and I couldn't wait to give it a try.

I immediately set to work gathering the ingredients and preparing the soup. I sliced the portabella mushrooms and leeks, minced the garlic, and sautéed them all together in a hot pan with a drizzle of olive oil. The aroma that filled my kitchen was intoxicating, and I knew I was onto something special.

As the vegetables cooked, I added in the thyme and vegetable broth, allowing the flavors to meld together into a rich and savory broth. Finally, I stirred in a splash of cream to add a touch of richness and creaminess to the soup.

Once the soup was ready, I couldn't wait to taste it. I ladled a steaming bowlful into a bowl and took my first spoonful. The flavors exploded on my taste buds - earthy mushrooms, sweet leeks, fragrant garlic, and the subtle hint of thyme all came together in perfect harmony. It was truly a soup fit for a goddess.

I served the soup to my family that evening, and they were blown away by the depth of flavor and complexity of the dish. They begged me for the recipe, but I knew that this was a secret I wanted to keep to myself. This soup was my little slice of culinary heaven, and I wanted to savor it all to myself.

Over the years, I have made this soup countless times, each time tweaking the recipe slightly to suit my tastes. Sometimes I add a sprinkle of Parmesan cheese on top, or a squeeze of lemon juice for a bit of brightness. No matter how I choose to make it, the Goddess Grilled Portabella Leek Soup never fails to impress.

As I sit here reflecting on the journey that led me to this recipe, I can't help but feel grateful for all of the people and experiences that have shaped me into the cook I am today. From my grandmother teaching me how to bake bread to that fateful day at the yard sale where I found this recipe, each moment has been a stepping stone on my culinary adventure.

So here I am, a grandmother with a treasure trove of recipes and a lifetime of memories in the kitchen. And as I ladle out bowls of Goddess Grilled Portabella Leek Soup to my grandchildren, I can only hope that they too will find joy and inspiration in the simple act of cooking. For food is not just sustenance, it is a journey - a journey that can nourish not only our bodies but our souls as well. And this soup, with its rich flavors and delicious simplicity, is a reminder of that with every spoonful.