RECIPE

3 medium rutabagas, cut into a large dice

1 small leek thinly sliced

1 small portabella mushroom or

comparable mushroom of choice

2 tsp. olive oil

1 tsp. mirin Japanese cooking wine

½ to 1 tsp. shoyu

Bring to a boil over high heat.

When the water begins to boil, cover and reduce heat to medium and cook 20-25 minutes until rutabagas are soft.

Wash and slice leeks and mushrooms.

In a skillet gently heat 1 tsp olive oil.

Add leeks and a pinch of sea salt.

Sauté leeks for 2 minutes or until they begin to soften.

Add mirin and sauté.

Set leeks aside.

In the same skillet, add the other tsp. of olive oil and mushrooms.

Add a dash or two of shoyu and sauté until mushrooms are soft and moist.

Add mushrooms to leeks.

Spoon out rutabagas and a small amount of broth and blend in blender or Cuisinart until smooth.

Return blended rutabagas to the pot.

This should make a light broth with body. If too thick, add some water.

Combine the leeks and mushrooms with the broth.

Add a small amount of shoyu to taste.

The soup should taste more sweet than salty.

Simmer the ingredients for 10 minutes to allow the flavors to meld.

This can be served with a slice of lemon.