Easy ♪ 15 Minute Shimeji Mushroom and Leek Soup

Name: Easy ♪ 15 Minute Shimeji Mushroom and Leek Soup
Yield: 2 servings
Cuisine: American
Ingredients: 1/2 packet Shimeji mushrooms; 1 stock White part of Japanese leek; 1 clove Garlic; 1 dash Salt and pepper; 2 tsp Olive oil; 300 ml ●Water; 2 tsp ●Chicken soup stock granules

cookpad.japan @cookpad_jp

This soup is exceptionally delicious with a just a few ingredients ♪
I just threw this together and was lucky it turned out so good.

It's better to cook the leek well to take advantage of its sweetness. Recipe by Rihoko

This soup is exceptionally delicious with a just a few ingredients ♪
I just threw this together and was lucky it turned out so good.

It's better to cook the leek well to take advantage of its sweetness. Recipe by Rihoko

cookpad.japan @cookpad_jp

This soup is exceptionally delicious with a just a few ingredients ♪
I just threw this together and was lucky it turned out so good.

It's better to cook the leek well to take advantage of its sweetness. Recipe by Rihoko

This soup is exceptionally delicious with a just a few ingredients ♪
I just threw this together and was lucky it turned out so good.

It's better to cook the leek well to take advantage of its sweetness. Recipe by Rihoko

Saved

Ingredients

2 servings

1/2packet Shimeji mushrooms
1stock White part of Japanese leek
1 cloveGarlic
1 dashSalt and pepper
2 tspOlive oil
300 ml●Water
2 tsp●Chicken soup stock granules

Saved

Steps

1

Slice the leek on an angle, shred the mushrooms into bite sizes, and quarter the garlic. (The photo shows only about half the amount of leek.)
2

Heat olive oil and garlic in a frying pan until fragrant, then add the chopped vegetables and sauté over medium heat for about 2-3 minutes. Season with salt and pepper.
3

After the vegetables are tender, add the ● ingredients and boil over medium heat for 5-6 minutes. Taste and add salt if necessary.