Watercress and Shiitake Mushroom Soup

Watercress and Shiitake Mushroom Soup

Makes 2 servings

 Ingredients:

●         1 large leek, rinsed and chopped  (white and pale green parts)

●         2 garlic cloves, minced

●         2 small carrots, peeled and chopped

●         3 cups vegetable broth

●         1 1/2 cups cooked unsalted white beans, drained

●         1 1/2 cups sliced shiitake mushrooms

●         2 1/2 cups watercress, stems discarded

●         1/2 tsp herbes de Provence

●         Freshly ground black pepper

How to Prepare Watercress and Shiitake Mushroom Soup :

1. Simmer 2 1/2 tablespoons of water in a saucepan. Stir in the garlic, carrot, and leeks and sauté until tender.
2. Stir in the mushrooms and sauté until tender, then add the beans, herbes de Provence, broth and watercress.
3. Simmer over low flame for 8 minutes, then turn off the heat and let cool slightly.
4. Transfer most of the soup solids into a blender using a slotted spoon, then process until smooth.
5. Return the puree into the pot and simmer until heated through. Season to taste with black pepper, then serve right away.