Recipe for Portobello Soup 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
1 tbl Olive oil
2 tbl Minced shallots
1 x Clove garlic, minced
1 x Leek, washed, use white part only, thinly sliced
2 med Carrots, peeled and chopped
2 stalk celery, washed and trimmed, chopped
3/4 lb Portobello mushrooms, diced
1 tbl Tamari or soy sauce, see cooks note
4 cup Chicken or vegetable broth
Salt and pepper to taste
Instructions:
Instructions: Cooks note: Tamari is a sauce made from soybeans. It is thicker than soy sauce. Its sold in health-food stores, Asian markets and some supermarkets.

1. Heat olive oil in a large saucepan or Dutch oven on medium-high heat.

Add shallots and garlic; cook until softened, about 2 minutes, stirring frequently.

2. Add leek, carrots, celery and portobellos. Cook, stirring frequently, until vegetables start to soften, about 5 minutes.

3. Add tamari or soy sauce and broth. Bring to boil on high heat. Cover and reduce heat to low. Simmer 15 minutes. Season to taste with salt and pepper.

Presentation: Ladle into 4 soup bowls. Garnish with tarragon. Serve.

Yield: 4 servings

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