Monsoon recipe: Mushroom and leek soup

Since I became a vegetarian, I have developed this ardent affection for mushroom. It's distinct woody aroma and flavour has the same effect on me as butter chicken used to have during my non-veg eating days. The best part about mushroom is the versatility with which it adapts itself to such a wide variety of cuisine and preparations: make an Indian gravy out of it or a pulao, a Chinese main course or fried rice, a pie, pasta or just a sandwich and, one of my favourites, a soup. A bowl of creamy mushroom soup is not only healthy and absolutely delicious but is also filling enough to be a meal in itself, especially if, like me, you like your meals small and filling.

I have a tried and tested cream of mushroom soup recipe that I often make, but this time I decided to mix things up a little by throwing in some leek. Not only did it really transform the soup by infusing it with new flavours, it also countered some of that creamy richness of mushroom and milk combined. This time I also swapped regular milk for coconut milk and I must admit I was quite happy with the results. Try it out and see for yourself.

Serves: 2

Cooking time: 45 minutes approx

Ingredients:
5-6 medium-sized mushrooms, chopped
half a leek
1-2 cloves of garlic, finely chopped
1/2 cup coconut milk
2 cups vegetable broth
1/2 tbsp oil
1 tsp butter
salt and pepper to taste

Method:

• Heat oil and butter in a pan and add the garlic. Saute till it turns golden brown.
• Now add the leek and allow it to cook while stirring occasionally, till it starts turning white.
• Once the leek is cooked, add the mushrooms and mix well.
• Now turn the flame low and allow the mushroom and leek to cook for about 10 minutes, stirring occasionally.
• Once the veggies are cooked, take them off the flame and let them cool for a while.
• Now run the mixture through a blender till it reaches a fine consistency.
• Transfer this mixture back into the pan and add the broth. Mix well and allow it to come to boil on a medium flame. Remember to stir the soup occasionally so that it doesn't stick to the bottom of the pan.
• Once the soup starts to boil, add the coconut milk and mix well.
• Simmer the soup on a low flame for about 10 minutes or till it has reached the desired consistency.
• Season with salt and pepper.
• Add a dollop of butter if you aren't too health-conscious!