Why *Mushroom And Leek Soup Recipe* is More Tempting than a Cinnamon

Winters are here so how can we forget the essentials of winter. Soups are the must haves of Winter. I love soups, you love soups, we all love soups. But my sister doesn't! I can't answer why, because there is no answer. 

Trying different kinds of food is my favorite thing to do and every one would have eaten chicken corn soups, vegetable soups, chicken egg soups and etc. But, today the recipe I am sharing might be interesting for my fellow foodies. 

"Mushroom And Leek Soup"

Mushrooms are familiar but maybe people doesn't know what leek is. Leek is actually a kind of onion, Green Onion :

What Is Required? 

• 1 ¹⁄_{2  Ounces dried mushrooms} (porcini would taste better in the soup)

• 1  2-inch piece parmesan cheese rind (skin) 

• 3 tablespoons soy sauce

• 2 tablespoons olive oil

• 2 leeks (White, and light green parts), sliced

• Salt (Optional)

• Black Pepper (Optional)

• 10 ounces mixed mushrooms (take cremini, shiitake and button) 

• 8 ounces noodles, cooked 

• 2 tablespoons chopped fresh chives

Method:

1. Combine the porcini mushrooms, Parmesan rind, and 10 cups water in a large pot and bring to a boil. Reduce heat and simmer for 15 minutes. Strain, discarding the solids and reserving the liquid. Stir in the soy sauce.
2. Heat the oil in a large pot over medium-high heat. Add the leeks, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add the mixed mushrooms and cook, stirring occasionally, until the mushrooms are tender and starting to brown, 6 to 8 minutes. Add the reserved broth, cover, and bring to a simmer. Add the soba and cook until heated through.
3. Serve the soup topped with the chives.

Source: Google Images

Serving it beautifully will add more taste to the soup.

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