Shitake and Leek Soup

So many little bubbles

This comes together quickly and is a nice light soup. It’d be a great first course or a light lunch. Or place a toasted piece of day old bread at the bottom of the bowl before adding soup for a light dinner.

Shitake and Leek Soup

• 1-2 tsp sesame oil
• 1 leek
• 2 serrano peppers, diced
• 2 14-ounce cans low-sodium beef broth
• 2 cups dried shitake (about half a 2.5 ounce pack)
• 16 ounces button or shitake mushrooms, sliced
• 1-inch chunk fresh ginger
• 1/4 cup fish sauce
• salt/pepper
• juice from 1/2 lime

Place dried shitakes in a bowl or large measuring cup. Bring a tea kettle to a boil. Pour hot water over shitakes and let sit. Chop white section of leek in thin slices. Reserve green section for a broth or another dish. In a large stock pan, heat oil over medium heat. Add white parts of leak and cook for about five minutes. Throw in the hot peppers and season with salt and pepper. Pour in the water from the shitakes. Dice the rehydrated mushrooms and throw them in the pot. Throw in remaining ingredients and bring to a boil. Add about a half cup to a cup of water if the mushrooms need some swimming room. Remove from heat and adjust seasoning as needed. Divide among bowls. Discard ginger chunk or save for a broth.

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