Leek & shiitake soup

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5 min


7 cups (1.75 L)

* PLUS Cooking time: 15 minutes


  • 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.

Nutrition (per serving)

  • Calories
  • 84,
  • Protein
  • 3.7 g,
  • Carbohydrates
  • 5.9 g,
  • Fat
  • 3.9 g,
  • Fibre
  • 1 g,
  • Sodium
  • 1438 mg.

Fresh shiitake mushrooms add a layer of smoky flavour to this delicate, brothy soup. Strips of fresh leek scattered overtop add a lovely crunch.