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Vegan Leek & Mushroom Bisque

Vegan Leek & Mushroom Bisque

Brothy vegan soups aren’t that tricky to make, but thick and creamy ones require a few tricks. I love this recipe because the thickening magic comes in the form of Cream of Wheat! It’s a lovely soup that takes its cues from the season with flavorful leeks and earthy mushrooms. The recipe come to us from Vegan Soups and Hearty Stews for All Seasons (Broadway Books, 2009) by vegan cookbook author Nava Atlas.

3 large leeks, white and palest green parts only
2 tablespoons olive oil
4 cups water with 2 vegetable bouillion cubes (or homemade vegetable stock)
One 16-ounce can pureed tomatoes
1/2 cup Cream of Wheat (or generic farina)
12 ounces mushrooms, coarsely chopped
2 teaspoons salt-free seasoning (or mix of favorite herbs)
1 1/2 to 2 cups rice milk, or as needed
Salt and freshly ground pepper to taste

1. Cut the white and plae green parts of the leeks in half lengthwise, then into 1/4-inch slices. Rinse well to remove all grit.

2. Heat the oil in a soup pot. Add the leeks and saute over medium heat until limp. Add the water with bouillion cubes and the pureed tomatoes. Bring to a rapid simmer, then lower the heat until the liquid is at a very gentle simmer. Slowly sprinkle in the farina, whisking it as you do.

3. Add the mushrooms and the seasoning. Cover and simmer gently for 20 minutes.

4. Stir in enough rice milk to give the soup a slightly thick consistency, then season with salt and pepper. Simmer for another 5 minutes.

5. Remove from the heat and let the soup stand off teh heat for at least an hour. Heat through, then adjust the consistency with more rice milk if necessary before serving. ADjust the seasoning, then serve.

Makes 6-8 servings

Per serving:
Calories: 178
Total fat: 5 g
Protein: 5 g
Fiber: 3 g
Carbohydrate: 30 g
Cholesterol: 0 mg

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Melissa Breyer

Melissa Breyer is a writer and editor with a background in sustainable living, specializing in food, science and design. She is the co-author of True Food (National Geographic) and has edited and written for regional and international books and periodicals, including The New York Times Magazine. Melissa lives in Brooklyn, NY.

54 comments

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9:04PM PST on Jan 29, 2014

Agreed, paul m. That would be quite a disadvantage if the hole in the boat was letting in a lot of water and you had just collected a ton of wild mushrooms from a delightful island and were then in a boat to bring them back home.

Interesting recipe.

9:22AM PDT on Sep 10, 2013

Shared, thanks.

12:11AM PDT on May 11, 2013

great recipe

6:10AM PST on Jan 24, 2013

Like Leeks ......unless I'm on a boat..!

3:12PM PST on Jan 22, 2013

leek soup sounds great Thanks

7:30AM PST on Jan 22, 2013

Thanks

3:42AM PST on Jan 22, 2013

Great vegan recipe,thanks!!!

3:11AM PST on Jan 22, 2013

Let's go veggie

1:33AM PST on Jan 22, 2013

Thank you :)

12:21AM PST on Jan 22, 2013

yummy

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