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Braised Leek Soup with Sautéed Oyster Mushrooms
By Chef Charlie Trotter


3 large Leeks white part and 2 inches of the green 
5 cups Vegetable Stock or Chicken Stock 
2 sprigs Rosemary 
4 tablespoons Unsalted Butter 
Salt and Fresh Ground Black Pepper 
1 1/2 cups Dried Oyster Mushrooms cleaned or Shiitake Mushrooms julienned 
4 tablespoons Extra Virgin Olive Oil 
1 tablespoon Chives chopped 


To prepare the soup, cut each leek in half lengthwise and place in a shallow pan with the stock and the rosemary. 

Cover and simmer over medium-low heat for 25 minutes, or until the leeks are tender. 

Remove and discard the rosemary. 

Remove the leeks and chop into bite-sized pieces. 

Puree two-thirds of the leeks, all of the stock, and 3 tablespoons of the butter until smooth. 

Cover the soup in a medium saucepan over medium-low heat for 5 minutes, or until warm. 

Season to taste with salt and pepper. Keep warm. 

Reserve the remaining leeks for garnish. 

To prepare the mushrooms, sweat the shallot in 1 tablespoon of the butter in a medium sauté pan over medium heat for 3-4 minutes, or until translucent.  

Add the mushrooms and cook for 5-7 minutes, or until tender. season to taste with salt and pepper. 

Spoon some of the mushrooms into the center of each bowl and top with the remaining leeks. 

Ladle the soup into the bowls and drizzle with the olive oil. 

Sprinkle the chives around the bowl and top with freshly ground black pepper.