We got married in Goa and had a low-key wedding keeping in mind to spend as much as possible on ourselves and have an amazing honeymoon. The wedding night was spent at Williams Resort, Colva, Goa, and with every room service, the receipt would be delivered with a beautiful message of love. For breakfast, we ordered omelette with mushrooms, which were juicy and memorable. While our love for one another blossomed, it truly also confirmed our love for mushrooms. With a variety of mushrooms available now in Canada, we enjoy them on a regular basis. The combination of leek and mushrooms contributes to a creamy, delicious and comforting soup. Perfect for a cold weather to make you feel warm and cozy.
Leek is the national symbol of Wales. A part of the onion family, leeks are mild in taste. They have a lot of layers with sandy grit between them. The white, yellow centre and tender green part are used, either cut into rings or half (lengthwise). Rinsed and washed well or soaked in water to loosen the grit. Leeks are low in calories, with a good amount of antioxidants, minerals and vitamins. Versatile, tasty, easy to prepare with vital nutrients.
Mushrooms are low in fat, rich in minerals, vitamins and antioxidants. It is the only vegetable that naturally contains vitamin D. The popular mushroom consumed globally are the button mushrooms. They work as anti-cancer, anti-inflammatory, antibiotic and antioxidant agents. High in potassium, maintains blood pressure, relieves stress and vital for the heart. Regulates cholesterol levels and prevents strokes. Improves digestion and helps reduce weight. Good source of calcium, helps develop and strengthens bones. Also, beneficial for your skin and hair. No wonder, mushrooms are considered a superfood.
Leek is the national symbol of Wales. A part of the onion family, leeks are mild in taste. They have a lot of layers with sandy grit between them. The white, yellow centre and tender green part are used, either cut into rings or half (lengthwise). Rinsed and washed well or soaked in water to loosen the grit. Leeks are low in calories, with a good amount of antioxidants, minerals and vitamins. Versatile, tasty, easy to prepare with vital nutrients.
Mushrooms are low in fat, rich in minerals, vitamins and antioxidants. It is the only vegetable that naturally contains vitamin D. The popular mushroom consumed globally are the button mushrooms. They work as anti-cancer, anti-inflammatory, antibiotic and antioxidant agents. High in potassium, maintains blood pressure, relieves stress and vital for the heart. Regulates cholesterol levels and prevents strokes. Improves digestion and helps reduce weight. Good source of calcium, helps develop and strengthens bones. Also, beneficial for your skin and hair. No wonder, mushrooms are considered a superfood.
Leek and Mushroom Soup
(Serves 4)
Ingredients:
1 leek (white part only)
250 grams button mushrooms
2 large cloves of garlic
4 cups vegetable stock or water
1 vegetable bouillon cube (10 gram)
1/3 cup half and half cream (read note below)
a pinch of dried thyme
freshly cracked pepper
1 tablespoon butter
salt
Method:
Cut and discard the roots from the leek. Use only the white part, dice into thin rings. Rinse, wash well or soak in water to loosen the grit. Drain and set aside.
Melt butter in a pan, sauté leeks and garlic on medium heat. When leeks are soft, stir in the mushrooms and cook for few minutes. Add the stock or water and bring to a boil. Transfer to a blender and carefully holding the lid firmly with a towel, blend until smooth. Pour back into the pan, add bouillon cube, cream, thyme and freshly cracked pepper. Simmer until well combined and add salt, if required.
Serve soup topped with some lightly sautéed mushrooms.
Note:
(Serves 4)
Ingredients:
1 leek (white part only)
250 grams button mushrooms
2 large cloves of garlic
4 cups vegetable stock or water
1 vegetable bouillon cube (10 gram)
1/3 cup half and half cream (read note below)
a pinch of dried thyme
freshly cracked pepper
1 tablespoon butter
salt
Method:
Cut and discard the roots from the leek. Use only the white part, dice into thin rings. Rinse, wash well or soak in water to loosen the grit. Drain and set aside.
Melt butter in a pan, sauté leeks and garlic on medium heat. When leeks are soft, stir in the mushrooms and cook for few minutes. Add the stock or water and bring to a boil. Transfer to a blender and carefully holding the lid firmly with a towel, blend until smooth. Pour back into the pan, add bouillon cube, cream, thyme and freshly cracked pepper. Simmer until well combined and add salt, if required.
Serve soup topped with some lightly sautéed mushrooms.
Note:
- Half and half refers to the liquid's content of half milk and half cream. Its butterfat content is 10%.
- Leek can be replaced with one large onion.
- Sliced mini bella mushrooms were used, which are immature portobello mushrooms.
