Mushroom Potato Leek Soup
The best way to stay warm during the winter months is with a good hearty soup and mushroom potato leek soup definitely fits the bill. MarxFoods was kind enough to send me some tester ’shrooms and they work deliciously in this soup. To begin, we need an ingredient list:
- 6 yukon gold potatoes – washed, skinned, and sliced
- 4 small leeks – soaked, cleaned, and chopped
- 1 cup total variety of dried mushrooms (I used Shiitake, Chanterelle, and Maitake) – rehydrated in 1 cup warm water
- 1 medium onion – chopped
- 4 small cloves garlic – minced
- 3 tablespoons butter
- 1 tablespoon olive oil
- 3 cups vegetable stock (homemade is best)
- 1 cup water (or however much it takes to cover the potatoes)
- 1 cup half and half
- salt and pepper to taste
- 1 tablespoon paprika
- 3/4 cup of parmesan cheese
Wilting the leeks
In a dutch oven over medium heat cook onion, garlic, leek, butter, olive oil, and a pinch of salt until vegetables are wilted (about 5 minutes). Add potatoes and combine thoroughly. Cook for another couple minutes and add vegetable stock, the water from the rehydrated mushrooms (has lots of good flavor), and plain water – enough to just cover the top of the potatoes. Continue to cook until potatoes are tender.
When potatoes are tender you can either mash the potatoes, or throw the soup into a food processor. I used a hand crank food processor, partly out of necessity and partly because I like a little texture left in my potatoes. You can do this in batches, soups aren’t meant to be perfect. Return mixture to dutch oven and continue to cook for 15-20 minutes, or until it looks like the soup is getting “ready.”
Potatoes and Broth
After the potatoes have tendered up a little more, add half and half, paprika, salt and pepper, mushrooms, and parmesan cheese. Reduce heat and cook until potatoes achieve your desired texture. This took me 30-45 minutes (I’m bad at keeping time) and will vary with how smooth you blended your soup in the previous step. During this time you can sample the soup to see how the potatoes are coming along. When the potatoes taste ready, the soup is ready. Enjoy!
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You should add taking Beano to the ingredients- so there’ll be no gas
Oh… hopefully this recipe didn’t cause too many problems for you. I found some info that might be helpful:
“Gas is basically produced by foods that have undigestible or excess carbohydrates, which are not absorbed when they get to the colon. Beans, for example, have complex carbohydrates that are maldigested. And the same holds true for mushrooms, cabbages and onions. Many people don’t realize that mushrooms contain a unique sugar called raffinose, which humans can’t break down. As a group, vegetarians produce more gas than meat-eaters because the intestinal enzymes can’t digest the cellulose in vegetables’ cell walls. However, this is where the colon’s bacteria come in: the outcome being a marked increase in gas production. “Beano”is the answer to this problem for those of us that have these “carbohydrate eating” bacteria. A few Beano drops will close down this flatus-factory and tablets exist for the more self-conscious restaurant diner.” – http://www.scuba-doc.com/flatus.htm
It looks like Beano is the cure!
-Kyle