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Yes, it’s summer. And yet I have cravings for hot soup or wintry dishes like goulash with red cabbage and potato dumplings from time to time. Do you have them, too?
To calm the summery soup hunger I created this soup. It is warm and satisfying and yet light and summery.
I use sesame oil made from toasted sesame seeds in this dish, because it is incredible aromatic and adds a fantastic note to this soup. Especially in combination with the king oyster mushrooms it is to die for. You find it in Asian supermarkets.
I wish you much fun cooking this soup and enjoy it!
- 3 fist-sized potatoes - about 800 g (28.2 oz)
- 2 stalks leek
- 1750 ml (7 cups) broth
- 250 ml (1 cup) soya cuisine
- 1 tbsp toasted sesame oil
- 3 big king oyster mushrooms
- 1 stalk leek
- 1 - 2 tbsp toasted sesame oil
- chili strings - to taste
- Peel the potatoes and roughly cube. Slice the leek stalks into rough pieces. Briefly sauté the veggies in sesame oil, then deglaze with broth and bring to boil. Boil for about 20 minutes until the potatoes are done.
- While the soup is boiling, prepare the mushrooms. Thinly slice the king oyster mushrooms and the leek stalk. Heat the sesame oil in a pan and fry the mushrooms for 5 minutes. Then add the leek and sauté until soft. Season with salt and pepper.
- Purée the soup, add the soya cuisine and season to taste with salt and pepper. Arrange in four bowls and top with the mushrooms. Add some chili strings if you like and serve.
If you can't find king oyster mushrooms, take simple mushrooms instead.