Some of you may live in places where there is an abundance of local produce. Some of you may be privileged enough to have a garden and pick your own anytime. Some of you, like myself may live in a cold climate, in a concrete jungle. Unfortunately concrete is inedible. If it were, I could forage and receive a bounty.
Meanwhile, prices of produce are creeping up and variety is limited. Fortunately the markdown bin at the high priced grocer across the street, continues to supply me with items in perfect condition, marked down to half price.
Recently I brought home a pile of sweet peppers and the other day I brought home mushrooms. They were in top shape and marked down to 1 dollar a pint. 1 Canadian dollar is worth less then a Hive dollar. I grabbed six out of 8 pints. I left some for someone else.
It sounds like I'm cheap but why spend more on something I would use anyway. The mushroom haul told me it was time to make mushroom soup to soothe the pain of a miserable cold and ugly spring. It might as well be winter.
I decided to add a leek to the soup to make a classic mushroom and leek soup in plant based version. This is what I imagine eating after I make my way through a storm in the Canadian wilderness, and come across a cabin where a gracious host rescues me and delivers a hot bowl and some bread. I hope that never has to be.
Mushroom and leek soup
5 plus 1 pints mushrooms
1 stalk leek
2 shallots
3 cloves garlic
1 liters vegetable stock or more for desired consistency
1 cup plant based cream
1 teaspoon thyme
1 teaspoon pepper
Salt to taste
1 vegetable cube
1 teaspoon balsamic vinegar or cider vinegar
1 teaspoon agave nectar (optional)
Saute onions shallots and leeks until golden and caramelized.
Add mushrooms and cook for a while then add the vegetable stock. Simmer for fifteen minutes or so. Blend to desired consistency.
Blend to desired consistency. I made it not quite super smooth but smoother than chunky.
I had reserved a pint of mushrooms that I browned in vegan butter and used as a garnish and an added texture. It was chunky after all but the blending was to blend the flavors of the leaks and the rest of the ingredients.
It may be unconventional but I drizzled with balsamic glaze which I could put on anything.
I also put cayenne to give it some kick. I'm a spice lover.
Altogether I spent less then 10 dollars and had leftover soup for a few lunches. It comes in handy before or after work.
Even though I don't have a garden or a warm climate, or land for growing, I am always thankful for my markdown produce finds in the grocery where I pick my produce from a bin.
Thanks for dropping by!
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Hi @carolynstahl the mushrooms have a great texture, I can imagine a very rich soup to combat the cold.
Blessings!
Thank you so much @belkyscabrera. I just love soup at anytime haha.
This looks absolutely delicious . love the addition of the balsamic glaze.
Thank you. I'm relieved at your approval of the glaze. I have a thing for it haha.
Thank you very much!
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Well, it depends how hot the host is, haha...
I love mushroom soup with thyme - it just seems to work really well!
Haha. I'm sure they're never hot but you never know.😊
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Thank you!
I make this all the time. Try adding some chopped ginger garlic to it, the taste will be amazing!
I actually had quite a bit of garlic in it but not ginger. I was sticking to a more traditional Western style soup where ginger would not be part of the recipe.
I do love ginger though so next time I will do a more exotic version with spices.😊
This is beautiful. Another nice recipe. We all make our foods with most or less the same kind of ingredients. The difference is able to get the local produce, and the way that the meal is prepared !
Thank you. Here we have six months of winter and for city folk like me, local produce has to be searched for.
Now this is the kind of meal I would really enjoy, I love soup but mushroom & leek will get the gold star! Why pay the full price for produce if it's still perfectly fresh but just about to reach its sell-by-date! I often look at those shelves in one of our stores here.
I need to start playing in my kitchen again and start food blogging, really miss it plus the interaction with my favourite foodies!
Hope you're keeping well @carolynstahl xxx
It looks so good. I just ate amaranth and mushroom soup. I made it for lunch but yours looks a lot better. Mine just have salt and black pepper with some sauce. Always look tasty.
Wow I wish I could have a taste of your soup. I have never tried amaranth. I should try that. Thank you dear friend!
You’re right. Some of people may live in places where there is an abundance of local produce and some may be privileged enough to have a garden and pick your own anytime. Well as I have been noticing from internet this is definitely a commonly loved dish in Germany. Thank you for this recipe! I am thinking about making this as a starter for my vegan holiday dinner. 😍
Oh thank you so much. Enjoy your holiday dinner!
Hello my dear @carolynstahl .... looks delish! You always have an appetizing presentation and I love your style. Thanks for making me hungry, LOL! I am eating crackers and am salivating right now lookng at your food.
You are so kind my friend. I love crackers and very often just sit and eat a pile of them haha.
Thank you so much!