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Leek soup with mushrooms

Leek soup with mushrooms


We clean, wash and cut the mushrooms into slices.

We clean, wash and slice the leeks and peppers. Fry the slices obtained in oil for a few minutes, add the delicate teaspoon, peppercorns and sliced ​​mushrooms.

Let it cook for about 10 minutes together, then put about 3 liters of water, cover the pot and let it simmer for 30 minutes.

Peel the garlic cloves, grind them / grind them with a little salt in a mortar, add 1 tablespoon of tomato paste. This mixture is added to the pot when the mushrooms are cooked, ie towards the end of the soup preparation.

Let it boil for a few more minutes, add the pasta, let it boil according to the instructions on the package. We cut the chopped green parsley and serve.

Good appetite!



Leek Soup with Rice and Borscht

Was it cold where you live? It's been cold here in Minnesota for a few weeks.

To be honest, I forgot to keep the score at room temperature. All I can tell you is that it is COLD and that we have already started to stay in the house in the heat more and more.

Since this cold, the only visits are only to the supermarket. Even if it's cold, we still have to eat.

But other than that? It's been a good few days since I went out and I don't even plan to go anywhere unless the outside temperature dares to rise above 0 C.

In the meantime, I cook and cake, I work on the blog and I warm up with soups & hellip

Because they are good, nutritious and in my opinion modest, there is nothing more perfect than a bowl of soup to warm you in the cold season.

I'm probably talking too much about the cold, the winter and how miserable it feels here when the cold season comes.

Minnesota is on the border with Canada and it happens quite often to be colder than in Toronto, let's say.

The winters start in October, they end at the end of April, but it happened in May that another blizzard hit us.

Seven months a year of cold is a lot for those who can withstand the winter well.

February is the hardest. Then the world starts to get on the plane and disappear about a week further south, where it is warmer.

Finally, returning to today's soup, I said that something without meat would go around our house, that there would be no misfortune if we took another break from protein.

My husband walks with the polish through the pot after making the soup and you can read his face in disappointment when he doesn't see the pieces of meat among the vegetables. It looks like empty soup.

I think it's good to take a break from time to time. And there is always a good opportunity to clean the fridge a bit from the vegetables that are parked in all corners.

Americans have a term for soups that use leftovers from the refrigerator: Garbage soup, or garbage soup.

I would call these soups: economical soups, because they help you save another penny, using what you have in the fridge.

I love cheap soups. When you invest a little time to make a pot of soup, the soup rewards you with a few days in which you are insured for lunch or dinner.

Leek soup with rice and borscht or lemon juice is good in any season because it can be consumed hot or cold, according to preference. It is an extremely simple but delicious recipe.

It is easily digestible, low in calories, only good for lunch or a lighter dinner. It is also good for vegetarians or vegans.

The only secret to this soup is to wash and clean the leek leaves very well, especially if you buy it from the market.

It has a lot of sand between the leaves. Otherwise, the list of ingredients and how to do it, you have it below.


  • 500 & # 8211 700 g pleurotus fungus, weighed after removing the stalks
  • 2-3 l of water or stock of vegetables or mushrooms
  • 1-2 yellow onions
  • 1 carrot
  • 1 red pepper or kapia
  • possibly a small celery for taste and or parsnip
  • 2-3 cloves of garlic
  • 250 ml cream, in the vegan version & # 8211 vegetable cream (either bought or made by you from hydrated cashews, water, lemon juice, inactive yeast flakes)
  • 2-3 yolks (do not use them in the vegan version)
  • 1 bay leaf
  • 2-3 tablespoons cooking oil
  • 2-3 tablespoons of vinegar or to taste, it is safest to put each in the plate, like garlic
  • optionally, a hot pepper

The preparation is so simple that it took me longer to write the recipe than to do it.

First of all, boil 2.5 liters of water or stock of vegetables or mushrooms. I used water and 2 tablespoons homemade vegetable paste, the recipe from Thermomix. But you can also use a vegetable cube you trust or mix dehydrated vegetables. Or just water and that's it, the soup will taste from the vegetables in the soup and the mushrooms anyway.

In the pot in which we will make the soup or in a pan, put 2-3 tablespoons of oil. Finely chop the onion or fish and fry it in oil until soft.

Do the same with the carrot, which we cut into small cubes or thin strips. If it's easier for you, we put it on the grater. I don't like how it looks in soup, but it has the advantage that it will color the soup better.

We also cut the red pepper, possibly strips, like mushrooms.

As I said, we cut the mushrooms into strips, the size of the belly from the belly soup, taking care not to be too long to be able to take in the spoon easily.

Pour the lightly hardened vegetables and mushrooms into the pot of hot water / soup and let them simmer until the mushrooms are well cooked.

At the end, add the cream.

If you use egg yolks and regular cream, mix the yolks with cream and season the composition with a soup polish, added one by one, until you bring the mixture of yolks and cream to a temperature close to that of the soup. Otherwise, it cuts. Extinguish the fire.

If you make the vegan version, use vegetable cream, which you either buy or make yourself in a blender made of hydrated cashews, water, salt, inactive yeast flakes and a little lemon. Bring to a boil and turn off the heat.

You can add to the soup garlic sauce, strained, and vinegar or lemon juice.

Pleurotus mushroom soup (fake belly soup) seasoned with egg and cream

It is best for everyone to straighten their soup on their plate with a little vinegar and garlic sauce, to taste.

Vegan pleurotus mushroom soup (fake belly soup) with a tablespoon of vegetable yogurt

At the multicooker, use the sauté function for browning the vegetables, then the soup function for boiling.


Method of preparation

We clean the vegetables and cut them into strips or grate them on a large grater, and we leave the onion whole (we throw it away after it boils).

We put them in a large pot and pour about 5 liters of water. Meanwhile, wipe the pleurotus mushrooms with a damp paper towel (never immerse the pleurotus mushrooms in water to wash them, as they are porous and will absorb a lot of water, thus losing their flavor), cut the fidelita and then put them in a pot. . Add half of the pickled donuts, cut into small cubes.

Let it boil for about 30 minutes.

At the end in the last 5 minutes, add the rest of the sliced ​​donuts and the crushed garlic as for the mujdei.

Mix separately the beaten yolks with the coconut milk (after I have shaken the box well before opening it, let the milk mix well), if you don't have it you can replace it with cooking cream, add 2 tablespoons of juice and put them in the milk. , homogenize and then pour the composition, in a thin thread, into the pot.


Our readers have tried the recipe!


Leek soup with cabbage juice and rice

Light body cleansing stew, leek soup with cabbage juice good health, kidnapping your flesh for a day. Simple soup, based on the fruits of the garden, it offers you a delicate taste and a special flavor, which usually accompanies the traditional peasant cuisine. Cabbage juice, perhaps the most powerful source of vitamin C in our kitchen, gives leek soup more vivacity and urges you to participate with a baked mushroom, slightly hot and intoxicating with its special scent. At the same time, the bouquet of dried thyme participates with a perfume that seems to take you out of the loaded present and return you in time, on the street of childhood. I recommend trying thyme with several soups and I am convinced that you will like such a garnish with flavor. I enjoy this soup in any season, as long as the leek is found, so I would not locate it temporarily, although the peasant, dependent on the garden, prepares it in cooler weather and especially in the two seas. fasting periods. I don't have much to tell you about the leek soup, I know you like it and that you probably call from time to time and benefit from its qualities, so all I do is bring it back to your attention, in case you haven't prepared it for me. for a while.