Whether you forage for wild leeks and the elusive morel mushroom in the spring or use store-bought or a mix, this is sure to please!
A very hearty soup, maybe stew would be a better name? Like many homemade soups & stews, it’s always better on the 2nd day, after it’s spent a night in the fridge and brought back to temperature. This allows all the flavours to meld into scrumptious deliciousness!


6 strips of good thick bacon, sliced into 1/2 inch strips
2 Tbsp SOOC Ginger & Black Garlic Olive Oil (plus a bit more for finishing)
2 C leeks, white and light green parts, sliced
1 C celery, finely chopped
1.5 lb Cremini mushrooms, roughly chopped
1 tsp fresh thyme
2 bay leaves
2 Tbsp flour
2 Tbsp SOOC A-Premium White Balsamic
4 Tbsp water
6 C chicken (or vegetable) stock
1 tsp sea salt
1/2 tsp freshly ground black pepper
1/4 tsp nutmeg
1/4 tsp cayenne pepper
1.5 lb baby yukon gold (yellow) potatoes, cut in half or quarters
1 cup cream or half & half
1 tbsp fresh local honey
lemon wedges & fresh herbs


In a large, dutch oven or soup pot, over medium heat, fry the bacon pieces until crispy put bacon pieces on a paper towel, set aside and pour off bacon fat (no need to wipe clean). Add SOOC Ginger & Black Garlic Olive Oil, to the pot, heat until it shimmers, and add leeks and celery. Sauté the leek mixture for 5-7 minutes until the leeks and celery begin to soften. Turn the heat to medium-high and add the mushrooms, thyme and bay leaf. Sauté for 3-5 minutes, until the mushrooms are soft. Add the flour and stir to incorporate. Mix SOOC A-Premium White Balsamic with water and pour in, with a wooden spatula or dibber scrape the bottom of the pot to loosen any ‘bits’. Allow it to simmer for 3-5 minutes until the liquid reduces by half. Add the chicken stock, potatoes, salt, pepper, nutmeg and cayenne. Bring to a boil. As soon as the stock begins to boil, turn the heat back down and simmer for 15 minutes until the potatoes are tender. Add the cream and honey. Heat through. Finish with a squeeze of lemon juice and serve with freshly ground pepper, fresh herbs and a drizzle of SOOC Ginger & Black Garlic Olive Oil.
This makes a BIG pot of hearty soup (stew?), the recipe can be halved.


Smoky Chipotle Olive Oil (a little heat)
Red Cayenne Olive Oil (MORE heat)
Gourmet Garlic Olive Oil(a classic)
Tuscan Herb Olive Oil (for an Italian twist)

Serrano Honey Vinegar (heat & sweet together)
Jalapeno White Balsamic (has pepper flavour but NOT the associated heat!)

(Never be afraid to experiment, you may find other combos that make you say “Oh, WOW!”)