This is quick to make and feel free to add other ingredients as you see fit. I make the recipe first in a big batch and freeze it into the portion sizes I want. The I add extra vegetables like zucchini and carrots when I’m reheating. And don’t hate me but I also added some “safe-catch” tuna. This may sound weird but it blends right in and was quite tasty.
Serve with toast. Easy meal in 10 minutes.
Mushrooms, leeks and most vegetables are prebiotic, feeding our good gut bacteria. The white wine is also gut-friendly as the phytonutrients from the grapes are more available and the acids in the wine aid digestion.
Is tuna good for the gut? The gut needs protein as a source of nitrogen to help encourage some strains of bacteria to feed on carbohydrates. Plus tuna is a source of essential fatty acids which are also nutrients the gut needs
Plus you can nourishing bone broth to further the gut benefits. But vegetable broth is good too as it will be prebiotic.
Mushroom Leek Broth Soup
3 tbsp butter or olive oil or coconut oil
2 large leeks
1 lb (454g) mushrooms (combination of shitake or Cremini or mushrooms of your choice) – works out to be about 7 cups of sliced mushrooms
2 large cloves garlic, chopped
3 tsp dried thyme
1 tsp dried tarragon
3 cups broth – bone, chicken or vegetable
1 1/2 – 2 cups white – flavour will vary depending on type of wine
3 stalks celery, washed and sliced
2 tsp raw honey (if using a sweet white wine, this may not be necessary)
Sea salt and pepper to taste
Cut off both ends of the leeks and cut them in half. Wash thoroughly, separating out all the layers to make sure no dirt is present. Separated out all the layers and chop the layers into 1/2-inch pieces. Place a soup pot on the stove on medium high heat. Add 1 tbsp butter or oil and the leaks and sauté. Cook for about 5 minutes or until the soften and reduce in size. Scrape out the leks and put in a bowl. Set aside. Some of the broth can be used to de-glaze the pot because the leeks have stuck a bit to the bottom of the pot or to help remove all the leeks.
Remove the stems from the shitake and slice thin. Slice the cremini but leave the stems attached. Put the soup pot back on the stove on medium high heat and add the rest of the butter or oil. Add the mushrooms, garlic thyme and tarragon and sauté until the mushrooms are soft and reduced in size (about 5 minutes). Add the rest of the broth, wine, celery and honey. Bring to a boil and lower to simmer. Cook for 10 -15 minutes. Season with sea salt and pepper to taste. Scoop into bowls and serve.
Soup can be frozen and stored in the freezer.
Tip: For extra vegetables content, add your choice such as carrots, zucchini, broccoli, kale, spinach or cauliflower.