Cream of Shiitake and Corn Soup

“I found this recipe in the october 06 edition of magazine Châtelaine Québec. I veganized it. Not tried yet, but i guess this is yummy.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a big pot, over medium heat, put half of the oil. Add the leeks and cook until they are tender.
  2. Add the broth, the potato, the corn and the celery. Cover and let cook until the vegetable are tenders (20 minutes).
  3. Meanwhile, in a frying pan, sauté the mushrooms in the rest of the oil. Season to taste.
  4. Cream the soup with a blender.
  5. Put the soup in bowls. Make a nest of mushrooms over and serve piping hot.

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