Shroom Veggie Soup: (Serves 4-6)
1 Lg. Onion, chopped
3-4 T. EVOO
1 Lg. (or 2 sm.) Leeks, cleaned and sliced
2 Med. Potatoes, peeled and chopped (I would prefer New Potatoes if I could find them)
4-5 White mushrooms, wiped and sliced
~ About 6-8 cups Homemade stock, hot (or bouillon cube and hot water)
1 tsp. dried Greek oregano
1 tsp. dried Coriander
Dash cayenne (optional)
1-2 tsp. Seasalt (only add if using homemade stock)
~ 1 tsp. Black pepper, freshly ground
Saute the onion with the olive oil on medium low heat until fragrant and translucent. Add the leek slices and mix well; next, add the potatoes. Raise the heat to medium high. Continue to stir occasionally for another 5-8 minutes. Add the oregano, cayenne, pepper, salt, or bouillon, stirring to coat everything. Toss in mushrooms and continue cooking for another minute or two. Add hot stock or water to the soup and continue a steady simmer until potatoes and mushrooms are fork tender. Remove from heat and cool slightly. I usually add a cup of soup to the blender to process and then stir back into the soup pot, this gives your soup a little thicker consistency and blends the flavors all together. Blend even more for an even thicker soup.
Serve hot with a whole wheat crusty bread, Parmesan cheese, and fresh parsley. I think it is great plain too.