Ingredients:
- 1 leek
- 3 potatoes
- 1 medium carrot
- ½ pound shiitake mushrooms (dried or fresh)
- 2 garlic cloves
- ½ white onion
- 3 sprigs of curly parsley
- 1 liter chicken broth
- Plain yogurt and cheese to taste
- Toasted bread for serving
Instructions:
- Cut all the vegetables into large pieces and sauté them in a pot. Then add the chicken broth and bring it to a boil.
- Reserve a few sautéed mushrooms to use later for garnish and added texture.
- Blend the soup until smooth, then return it to the pot and cook again. Adjust the seasoning to taste.
To Serve
Serve the soup with toasted bread, a spoonful of plain yogurt, and the reserved mushrooms on top for decoration and texture.
Violeta Sandoval.