Cream of Mushroom and Leek Soup with Black Sesame Seeds

For the mushroom leek cream soup, wash and chop the leeks and mushrooms. Then heat some olive oil in a pot, sauté the mushrooms, add dates and add the leeks. Pour in soup or water, add salt and a squeeze of lemon juice. Sprinkle in the goji berries and simmer the soup for 20 minutes.

Then puree and remove from heat. Pour in a dash of olive oil, stir in a spoonful of sour cream and season with umeboshi seasoning and soy sauce. Then sprinkle with ground black sesame seeds and serve the cream of mushroom and leek soup hot.

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