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1 bunch leeks
2 tbsp butter
250-g pkg fresh shiitake mushrooms
2 900-mL cartons chicken broth, or 3 284-mL cans undiluted chicken broth
5 garlic cloves, or 1 tbsp bottled chopped garlic
4 thin slices ginger
1/4 cup teriyaki sauce
1/4 cup dry sherry
1/2 tsp dark sesame oil
finely chopped chives, optional
Cut off and discard root ends and tough dark green tips from leeks. Remove any tough stalks from outside as well. If you wish a garnish, slice off and save a light green 1 1/2-inch (3.5-cm) piece of leek. Slice each leek in half lengthwise. Fan out and rinse under cold running water to remove any grit, then thinly slice crosswise.
Melt butter in a large saucepan over medium-low heat. Add leeks. Stir often until they start to soften, 4 to 6 minutes.
Meanwhile, cut stems from mushrooms and discard. Wipe off mushroom caps with a damp paper towel, then thinly slice. Add to leeks. Stir often until mushrooms start to soften, 2 minutes. Pour in broth. If using canned broth, add 3 cans water as well. Increase heat to high to bring to a boil. Stir in garlic, ginger, teriyaki and sherry.
When broth boils, reduce heat to medium-low. Cover and simmer, stirring occasionally to develop flavour, 10 minutes. Thinly slice saved piece of leek lengthwise into strips. Remove ginger slices from soup. Stir in sesame oil. Add a few chopped chives. Ladle into soup bowls and scatter leek strips overtop. Soup will keep well, covered and refrigerated, at least 3 days or freeze up to 3 months.
Calories 84, Protein 3.7g, Carbohydrates 5.9g, Fat 3.9g, Fibre 1g, Sodium 1438mg.
Fresh shiitake mushrooms add a layer of smoky flavour to this delicate, brothy soup. Strips of fresh leek scattered overtop add a lovely crunch.