I like to keep my soups meatless at all costs (unless of course the meat or poultry is the star, as in beef soup or chicken soup). I recreate a very realistic natural meatless chicken broth in this wonderful soup by using white miso paste and dry sherry or sake. If you would rather not use potatoes, explore with other white roots, all suitable and all great: Celery root, turnips, parsnips, etc….

Ingredients:

1/3 cup olive oil

4 large leeks, white and light green parts, sliced

1 1/2 pounds cremini or Portobello mushrooms, sliced

1 cup dry sherry or sake (liquor stores)

8 cups water

3 large yukkon potatoes, cut into large chunks

6 sprigs thyme, leaves only

2 good pinches saffron

4 bay leaves, or 1/2 teaspoon ground

1 cup white miso paste

4 cups milk or dairy-free milk, low-fat OK

Good pinch nutmeg

Ground pepper to taste

Instructions:

Heat the oil in a wide heavy pot, and add the leeks. Sauté until translucent. Add the mushrooms and sauté until all liquids evaporate. Add the sherry, water, potatoes, thyme, saffron and bay leaves, and bring to a boil. Reduce to medium and cook, covered, one hour. Add the miso, milk, nutmeg and pepper and heat through, another 3-4 minutes. Cream with an immersion blender. Adjust the texture and seasonings. Makes a dozen ample servings.

Filed under: Kosher Natural Foods, Kosher Whole Foods, Lean Classics, Low Gluten Recipes, Natural Foods, Pareve Recipes, Portobello, Potato recipes, Soup Recipes, Vegetarian Recipes