Serve this low fat, hearty Italian style soup with a green salad and crusty whole wheat roll for a quick comforting meal. Vary the amount of red pepper flakes according to taste preference.Preparation Time: 10 minutes

Cooking Time: 20 minutes

2 tbsp olive oil 25 mL

1 lb sliced fresh mushrooms 500g

2 cups chopped leeks (white part only) (about 1 large) 500 mL

1 large potato, peeled & diced 1

2 cloves garlic, minced 2

1 tsp each, dried oregano and basil 5 mL

1/8 -1/4 tsp crushed red pepper flakes 1 mL

2 cups water 500 mL

2 cups frozen or canned corn kernels 500 mL

1 can (28oz/796mL) diced tomatoes 1

1/2 tsp salt 2 mL

1/4 tsp pepper 1 mL

1/3 cup chopped parsley (optional) 75 mL

In large saucepan heat oil over medium heat; add mushrooms, leeks, potato, garlic, oregano, basil and red pepper flakes; saut� about 5 minutes. Add water and corn; bring to boil and cover. Lower heat and simmer about 5 minutes or until vegetables are tender. Stir in tomatoes, salt and pepper. Bring to boil; lower heat to simmer for about 10 minutes or until hot. Stir in parsley if desired.

Makes 8 servings

Variation: Garnish with low fat grated mozzarella or parmesan cheese.

More great mushroom recipes are available online at www.mushrooms.ca.

Credit: www.newscanada.com

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