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Goddess Grilled Portabella Leek Soup

Soup of grilled portobello mushrooms, leeks, brown rice, and a sauce.

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Why it works: Leek and rice match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 161 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Goddess Grilled Portabella Leek Soup

Ovenabout 400 degrees
Time30 minutes

Ingredients

Directions

Prepare the vegetables

  1. Cut the root ends off of leeks and cut them into long strips.

  2. Put leeks and sliced mushrooms in a large mixing bowl with 1 cup of the Grill Goddess sauce. Marinate for a few minutes.

Cook the vegetables

  1. If you have a grill, grill the mushrooms on medium heat and flip and baste occasionally until soft.

  2. Grill the leeks on low and keep them constantly moving to prevent burning.

  3. If you don't have a grill, you can cook the mushrooms and leeks on a baking sheet in an oven at about 400 degrees.

  4. After the leeks are grilled, chop them up.

Make the soup

  1. In a soup pot, combine portobello mushrooms, leeks, remaining sauce and stock.

  2. Bring to a boil, add rice and simmer for 30 minutes.

  3. Mix cornstarch slurry into soup. Stir for a minute and serve.

Nutrition, whole recipe (rough)

720Calories
21 gProtein
2 gFat
152 gCarbs

Counts 4 of 6 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Rice1 cup cooked (158g) white206
Onion1 medium (110g)44
Mushroom1/2 cup sliced (35g)15
Saucenot in our table0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Leek + ricetop 7% of all pairs
    Smell alikestrong
    Cooked together161 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Mushroom + ricetop 9% of all pairs
    Smell alikestrong
    Cooked together1,515 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  3. Leek + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together92 recipes

    Shared aroma: ethyl butyrate (apple, fruity).

  4. Mushroom + saucetop 19% of all pairs
    Smell alikelow
    Cooked together4,480 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Sauce + ricetop 20% of all pairs
    Smell alikelow
    Cooked together2,396 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Portabella mushroom caps
Provide meaty body and savory flavor as they soften and brown on the grill or in the oven.
Leeks
Add a mild, sweet onion-like flavor that deepens when grilled or roasted.
Vegetable stock
Forms the liquid base of the soup and carries the flavors of the other ingredients.
Cooked brown rice
Adds body and a chewy texture to the soup.
Cornstarch
Thickens the simmering stock into a smoother, heavier soup when added as a slurry.

The step that matters

Adding the cornstarch slurry. Cornstarch must be dissolved in cold water first and stirred into hot liquid, then kept at a simmer briefly, so it thickens evenly without clumping.

Swap the leek

How well each one fits the dish's main ingredients (mushroom, sauce, rice):

  1. Shallotfits better
  2. Tomatofits better
  3. Capsicumfits better
  4. Leekthe original

Fit is the average pairing score against mushroom, sauce, rice. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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