Easy 15 Minute Shimeji Mushroom and Leek Soup

• 1/2 packet Shimeji mushrooms
• 1 stock White part of Japanese leek
• 1 clove Garlic
• 1 dash Salt and pepper
• 2 tsp Olive oil
• 300 ml Water
• 2 tsp Chicken soup stock granules

1. Slice the leek on an angle, shred the mushrooms into bite sizes, and quarter the garlic.
2. (The photo shows only about half the amount of leek.)
3. Heat olive oil and garlic in a frying pan until fragrant, then add the chopped vegetables and saute over medium heat for about 2-3 minutes.
4. Season with salt and pepper.
5. After the vegetables are tender, add the ingredients and boil over medium heat for 5-6 minutes.
6. Taste and add salt if necessary.

packet, clove garlic, salt, olive oil, water, chicken soup stock granules

Taken from cookpad.com/us/recipes/155496-easy-%E2%99%AA-15-minute-shimeji-mushroom-and-leek-soup (may not work)