Leek & shiitake soup

Instructions

• Cut off and discard root ends and tough dark green tips from leeks. Remove any tough stalks from outside as well. If you wish a garnish, slice off and save a light green 1 1/2-inch (3.5-cm) piece of leek. Slice each leek in half lengthwise. Fan out and rinse under cold running water to remove any grit, then thinly slice crosswise.

• Melt butter in a large saucepan over medium-low heat. Add leeks. Stir often until they start to soften, 4 to 6 minutes.

• Meanwhile, cut stems from mushrooms and discard. Wipe off mushroom caps with a damp paper towel, then thinly slice. Add to leeks. Stir often until mushrooms start to soften, 2 minutes. Pour in broth. If using canned broth, add 3 cans water as well. Increase heat to high to bring to a boil. Stir in garlic, ginger, teriyaki and sherry.

• When broth boils, reduce heat to medium-low. Cover and simmer, stirring occasionally to develop flavour, 10 minutes. Thinly slice saved piece of leek lengthwise into strips. Remove ginger slices from soup. Stir in sesame oil. Add a few chopped chives. Ladle into soup bowls and scatter leek strips overtop. Soup will keep well, covered and refrigerated, at least 3 days or freeze up to 3 months.