Artichoke, Leek and Mushroom Soup

If you are in the mood for a light soup, please try this one. I am a big fan of having all kinds of frozen veggies on hand, especially in the winter.

Ingredients:

Soup:

2 Tablespoons olive oil, divided

1 ½ cups chopped mushrooms (fresh or canned), roughly chopped

2 cups sliced leek (white and light green parts only)- I use frozen and thawed sliced leeks

1 (14 oz.) can artichoke hearts, drained and roughly chopped (about 1 ½ cups)

4 cups vegetable stock (which is one 32 ounce carton)

Salt to taste (use shallot salt if you can get it)

Fresh cracked pepper to taste

1 teaspoon Herbes de Provence or other herb mixture (optional)

Parmesan Toasts:

6 (1 inch thick) slices French bread

4 Tablespoons mayonnaise

3 Tablespoons grated parmesan

Directions: Pre heat oven to 350 degrees F. In a large saucepan, heat 2 Tablespoons olive oil and add mushrooms, leeks and artichoke hearts. Cook over medium low heat, stirring occasionally, until the vegetables are just softened and fragrant. Add the stock and seasonings and heat to boil. Reduce immediately to a simmer and cover. Cook, stirring occasionally, for 40 minutes to let the vegetables flavor the soup.

While the soup is cooking, place the bread slices on a foil lined baking sheet and drizzle one side with the remaining olive oil. Turn the bread slices over. In a small bowl, combine the mayonnaise and parmesan and spread a heaping spoonful onto each bread slice. Place in the oven and bake for 15 to 20  minutes until bubbly and golden brown on top.

Ladle the soup into bowls and serve with parmesan toasts.

Get creative on me: Some fresh minced garlic would be great in here, as would some thinly sliced carrots. Use chicken stock instead of vegetable or just use water and herb seasoning. If you had some fresh parsley on hand, that would be fantastic if you put it in the soup right before serving.