Some of you may live in places where there is an abundance of local produce. Some of you may be privileged enough to have a garden and pick your own anytime. Some of you, like myself may live in a cold climate, in a concrete jungle. Unfortunately concrete is inedible. If it were, I could forage and receive a bounty.
Meanwhile, prices of produce are creeping up and variety is limited. Fortunately the markdown bin at the high priced grocer across the street, continues to supply me with items in perfect condition, marked down to half price.
Recently I brought home a pile of sweet peppers and the other day I brought home mushrooms. They were in top shape and marked down to 1 dollar a pint. 1 Canadian dollar is worth less then a Hive dollar. I grabbed six out of 8 pints. I left some for someone else.
It sounds like I'm cheap but why spend more on something I would use anyway. The mushroom haul told me it was time to make mushroom soup to soothe the pain of a miserable cold and ugly spring. It might as well be winter.
I decided to add a leek to the soup to make a classic mushroom and leek soup in plant based version. This is what I imagine eating after I make my way through a storm in the Canadian wilderness, and come across a cabin where a gracious host rescues me and delivers a hot bowl and some bread. I hope that never has to be.
Mushroom and leek soup
5 plus 1 pints mushrooms
1 stalk leek
2 shallots
3 cloves garlic
1 liters vegetable stock or more for desired consistency
1 cup plant based cream
1 teaspoon thyme
1 teaspoon pepper
Salt to taste
1 vegetable cube
1 teaspoon balsamic vinegar or cider vinegar
1 teaspoon agave nectar (optional)
Saute onions shallots and leeks until golden and caramelized.
Add mushrooms and cook for a while then add the vegetable stock. Simmer for fifteen minutes or so. Blend to desired consistency.
Blend to desired consistency. I made it not quite super smooth but smoother than chunky.
I had reserved a pint of mushrooms that I browned in vegan butter and used as a garnish and an added texture. It was chunky after all but the blending was to blend the flavors of the leaks and the rest of the ingredients.
It may be unconventional but I drizzled with balsamic glaze which I could put on anything.
I also put cayenne to give it some kick. I'm a spice lover.
Altogether I spent less then 10 dollars and had leftover soup for a few lunches. It comes in handy before or after work.
Even though I don't have a garden or a warm climate, or land for growing, I am always thankful for my markdown produce finds in the grocery where I pick my produce from a bin.
Thanks for dropping by!
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