Lemony Leek and Mushroom Soup

Lemony Leek and Mushroom Soup Recipe - Vegetarian

Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 6 |

Vegetarian diet

Introduction

Lemony Leek and Mushroom Soup is a delicious and comforting dish that is perfect for a cozy night in. This soup is packed with flavor from the leeks, mushrooms, and a hint of lemon that adds a refreshing twist to the dish.

History

This recipe is a modern twist on traditional leek and mushroom soup recipes. Leeks have been used in cooking for centuries, known for their mild onion flavor. Mushrooms add a rich and earthy taste to the soup, making it a hearty and satisfying meal.

Ingredients

Stock

7 cups water
1 cup chopped onion
2 leeks, green parts only
4 sprigs of parsley
1 large celery stalk, chopped
2 vegetable bouillon cubes

Soup

2 tbsp olive oil
4 large leeks, chopped, white and light green parts only
2 medium turnips, peeled and diced
1 large celery stalk, diced
2 bay leaves
14.5 oz (411 g) can of chopped tomatoes
12 oz (340 g) white mushrooms, sliced
juice of 1 lemon
salt and pepper to taste
3 tbsp freshly minced parsley
3 tbsp freshly minced dill
matzo farfel (optional)

How to prepare

Combine all stock ingredients, bring to a boil and simmer for 30 minutes.
Let stand until needed and then drain before using.
Heat oil in a soup pot.
Add chopped leeks and sauté over moderate heat, stirring frequently, until the leeks start to wilt.
Add stock, turnips, celery, and bay leaves.
Bring to a boil, cover, and simmer for 10 minutes.
Add tomatoes (including their juice) and mushrooms, simmer for another 15 to 20 minutes.
Season to taste and remove from heat.
Allow soup to stand for several hours or cool and refrigerate overnight.
Before serving, heat through, add parsley and dill.
Top each serving with matzo farfel if desired.

Variations

Add cooked chicken or tofu for extra protein.
Substitute other vegetables like carrots or potatoes for a different flavor profile.

Cooking Tips & Tricks

Be sure to thoroughly wash the leeks to remove any dirt or sand trapped between the layers.

- Use fresh herbs like parsley and dill for the best flavor in the soup.

- Adjust the amount of lemon juice to suit your taste preferences.

Serving Suggestions

Serve the Lemony Leek and Mushroom Soup with a side of crusty bread or a green salad for a complete meal.

Cooking Techniques

Sauté the leeks until they are soft and translucent for the best flavor.

- Simmer the soup slowly to allow the flavors to meld together.

Ingredient Substitutions

Use vegetable broth instead of water and bouillon cubes for a richer flavor.

- Substitute dried herbs for fresh if fresh herbs are not available.

Make Ahead Tips

The soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.

Presentation Ideas

Garnish the soup with a slice of lemon and a sprinkle of fresh herbs for a beautiful presentation.

Pairing Recommendations

Pair the Lemony Leek and Mushroom Soup with a crisp white wine or a light beer for a perfect pairing.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of Lemony Leek and Mushroom Soup contains approximately 200 calories.

Carbohydrates

Each serving of Lemony Leek and Mushroom Soup contains approximately 25 grams of carbohydrates.

Fats

Each serving of Lemony Leek and Mushroom Soup contains approximately 8 grams of fats.

Proteins

Each serving of Lemony Leek and Mushroom Soup contains approximately 5 grams of proteins.

Vitamins and minerals

This soup is rich in vitamins and minerals, including vitamin C, vitamin K, folate, and potassium from the leeks and mushrooms.

Alergens

This recipe contains celery and may contain allergens for individuals with celery allergies.

Summary

Lemony Leek and Mushroom Soup is a nutritious and flavorful dish that is low in calories and high in vitamins and minerals.

Summary

Lemony Leek and Mushroom Soup is a delicious and nutritious dish that is perfect for a comforting meal. With a blend of flavors from the leeks, mushrooms, and a hint of lemon, this soup is sure to become a favorite in your recipe collection.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a chilly winter day, and I was browsing through an old cookbook that belonged to my dear friend, Mrs. Jenkins. As I flipped through the pages, a picture of a steaming bowl of Lemony Leek and Mushroom Soup caught my eye.

I had never heard of such a combination before, but something about the bright yellow lemons and earthy mushrooms mixed with the fragrant leeks intrigued me. I immediately knew that I had to try making this soup.

Mrs. Jenkins had always been a wonderful cook. I remember spending countless hours in her kitchen, watching her whip up delicious meals with ease and grace. She had a way of making even the simplest dishes taste like gourmet creations.

I called Mrs. Jenkins right away and asked her about the recipe. She chuckled and told me that it was one of her family's favorites. She explained the process to me in detail, from sautéing the leeks and mushrooms to adding the fresh lemon juice at the end. I scribbled down every word she said, determined to recreate the magic in my own kitchen.

The next day, I headed to the grocery store to gather the ingredients. I carefully selected the freshest leeks, juiciest mushrooms, and ripest lemons I could find. Back at home, I chopped and sliced with precision, following Mrs. Jenkins' instructions to the letter.

As the soup simmered on the stove, the aroma filled my kitchen with a heavenly scent. I couldn't wait to dig in and taste the results of my hard work. When I finally ladled myself a bowl and took my first sip, I was transported to a realm of flavors I had never experienced before.

The tangy lemon cut through the richness of the mushrooms and leeks, creating a perfect balance of sweet and savory. The soup was light and refreshing, yet satisfying and comforting at the same time. I knew that I had stumbled upon a true gem of a recipe.

I made the Lemony Leek and Mushroom Soup for my family that evening, and they all raved about it. My husband said it was the best soup he had ever tasted, and my children asked for seconds and thirds. I beamed with pride, knowing that I had successfully mastered a new culinary creation.

From that day on, the Lemony Leek and Mushroom Soup became a staple in our household. I made it for special occasions, for sick days, and for lazy Sunday afternoons. It never failed to impress, and I always received compliments and requests for the recipe.

Over the years, I have tweaked and perfected the recipe to suit my family's tastes. I have added a touch of cream for richness, a sprinkle of fresh herbs for color, and a dash of cayenne for heat. Each batch is a labor of love, made with care and attention to detail.

I have shared the recipe with friends and neighbors, who have all become fans of the soup. They marvel at the unexpected combination of flavors and marvel at how something so simple can taste so exquisite. I am always happy to pass on the recipe, knowing that it will bring joy and satisfaction to anyone who tries it.

As I sit here, penning down the story of how I learned to make the Lemony Leek and Mushroom Soup, I can't help but feel grateful for the serendipitous moment when I stumbled upon the recipe in Mrs. Jenkins' cookbook. It has brought me countless moments of joy and fulfillment, and I will always cherish the memories of cooking and sharing this delicious soup with my loved ones.

So, if you ever find yourself in need of a heartwarming and flavorful dish, look no further than the Lemony Leek and Mushroom Soup. It may just become a favorite in your household, as it has in mine. Happy cooking!