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Shiitake Leek and Roasted Garlic Soup Recipe

  • 8servings
  • 30minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsCopper, Natrium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 whole garlic heads , with outer layers of skin removed

  2. 4 large leeks , cleaned and chopped (the white and tender green parts)

  3. 2 tablespoons olive oil

  4. 2 1/2 cups dry white wine

  5. 6 large potatoes , scrubbed and cubed

  6. 6 cups vegetable broth

  7. 1/2 teaspoon saffron

  8. 1 bay leaf

  9. 2 teaspoons dried thyme

  10. 1/2 teaspoon salt and pepper

  11. 1/2 cup fresh parsley , chopped

  12. 2 cups shitake mushrooms , chopped

Instructions Jump to Ingredients ↑

  1. Bake garlic heads for an hour, uncovered in an oven preheated to 350° F.

  2. Cool, peel or squeeze the garlic cloves into a small bowl, mash into a puree.

  3. In a stock pot, sauté leeks and mushrooms in olive oil until tender, add wine, continue cooking until reduced to 1/3.

  4. Add potatoes, stock, garlic purée, saffron, bay leaf, thyme and a few grindings of black or white pepper.

  5. Stir, simmer over medium heat until the potatoes are tender.

  6. Top with fresh parsley.

  7. Delicious with crusty peasant bread and a chilled Sauvignon Blanc.

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