Leek & Mushroom Soup

This is the type of “vegetarian” dish that could get me into trouble…

I normally would make this really simply with butter, flour, and some kind of stock. This time, we had a bunch of bacon (a pretty rare find in our fridge), and I needed to get rid of it. This version uses bacon instead of butter as the base “fat”, but either version would be worthy options for your next meal.

Either way, you’ll want the emphasis to be on the leeks, and mushrooms, so keep those large enough to “see”. The other stuff (carrots, celery, and peppers) can be minced. Make a rue with flour, then slowly add in the rest of the ingredients (like stock) and bring to a boil. I also threw in some Israeli-style couscouse for good measure.

You won’t really get to caremelize anything, but it’s not necessary here. I do still let the mushrooms and leeks cook in the rue briefly before I add stock– that way it doesn’t just boil.

Season the soup to your liking,  and if you decide to take the bacon route, don’t forget to add the crispy pieces back just before serving.  It’s that easy!

Let’s cook.

You’ll need:

2 Cups Mushrooms, sliced

1 Cup Leeks, sliced thinly

2 Poblano Pepper, minced

2 Carrots, minced

2 Celery Stalks, minced

3 Cups Israeli Couscous

4 Strips of Bacon, fried and crumbled* or 2 Tbs of butter

4 Cups of Stock

1 Bay leaf

Salt & Pepper to taste


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