Creamy Mushroom-Leek Soup
Everyone loves a classic cream of mushroom soup. Elevate it with roasted garlic, leeks, and shallots, and it enters a league of its own!
- 1 whole head garlic
- 4 Tbsp olive oil, divided
- sea salt and black pepper, for sprinkling
- 3 Tbsp kosher salt, divided
- 2 leeks (white and light green parts only), washed and sliced
- 4 large shallots, thinly sliced
- 8 oz (225 g) shiitake mushrooms (or mushroom of choice), sliced
- 1⁄2 tsp black pepper, plus more for garnishing (optional)
- 1 tsp umami powder (optional)
- 1 Tbsp balsamic vinegar
- 4 cups water
- 4 cups pareve milk
Preheat oven to 350°F (175°C). Slice off the top of the head of garlic. Place in the center of a small piece of aluminum foil. Drizzle with 1 Tbsp olive oil and sprinkle with sea salt and pepper to taste. Seal the aluminum foil around the garlic and place in a muffin tin or a pan. Place in oven and bake for 30 minutes.
Heat remaining 3 Tbsp olive oil in an 8-quart pot over medium-high heat. Add the mushrooms and stir until they release their moisture. Raise heat and stir until most of the moisture is absorbed. Add 1 Tbsp kosher salt and stir to combine. Add the leeks and shallots.
Pop out the roasted garlic cloves by pushing upwards from the bottom of the head. Add them to the pot. Stir the mixture and cook for 7 minutes. Add the remaining 2 Tbsp kosher salt, black pepper, and umami powder. Stir in the balsamic vinegar, water, and pareve milk. Allow the soup to reach a low boil.
Reduce heat to a simmer and simmer for 20 minutes. Remove pot from heat and puree the soup with an immersion blender. Sprinkle with extra black pepper, if desired, to garnish.
(Originally featured in Family Table, Issue 715)
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