Actually a long time ago, I made a tomato leek soup and my oldest brother in law and Mr. Riaz loved it. However it has been so long that I had made this particular type of soup but it is not a soup we are going to make here it is like a stew in a way and I hope it is recieved in a pleasent manner.
On sautè add 1 oz of cooking oil such as peanut, corn, canola, olive, vegetable, coconut, macadamia nut flax seed, grapeseed, sunflower, safflower or avocado. Add 1 lb or kg of lamb, beef, goat, turkey, chicken or veal. Add 1 leek cut up in small pieces and make sure that is all clean and free from mud. At times leeks can be all muddy. The only optional is 1 tomato that is chopped. Add 1 container of any type of mushroom. For the portobellos it is just the cap only cut in to tiny pieces.
In a mortar and pestle add 1 pinch of peppercorns of any color ground in to a powder then added to the food, 1 tsp of vinegar such as white, apple cider, balsamic or malt. If you are using the hot sauce or even liquid smoke then the infused sea salts is not recomended, but this includes if you are adding 1 pinch of chili powder or chili flakes too. Either use 1 pinch of sea salt, pink salt, bullion, kosher salt, seasoned salt, vegtea seasoning or even adobo.
Add 3 dashes of either maggi or knorr aroma, if using either liquid smoke or even hot sauce proceed with caution. It is a drop of hot sauce and 3 dashes of liquid smoke if using, Add 1 bay leaf and or other herbs of choice such as, 1 pinch of rosemary, chives, chervil, dill, tarragon, thyme, savory or basil. Deglaze the inner lining with 1/4 cup of water and let the meat fry for a couple of minutes then then press cancel and select slow cook on either high or low for up to 4 hours. Add the remaining 1/4 cup of water bringing the yield up to 1/2 cup of water.
Serve on a bed of whole grains like ferro or even cracked wheat or some whole grain bread.
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