MUSHROOM AND LEEK SOUP
A rich, easy soup, using just a few ingredients. If you can't find leeks, just use green onions.
Provided by Ruth
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- In a large pot over medium high heat, saute the mushrooms and leeks in the butter or margarine and olive oil until tender. Add the sherry and reduce liquid by half.
- Then add the beef broth, water and ground black pepper. Bring to a boil and add the pasta. Boil gently for 10 minutes, or until the pasta is tender. Garnish with sliced mushrooms if desired.
Nutrition Facts : Calories 182.3 calories, Carbohydrate 19.6 g, Cholesterol 5.9 mg, Fat 8.4 g, Fiber 1 g, Protein 6.7 g, SaturatedFat 1.3 g, Sodium 1232.8 mg, Sugar 1.7 g
POTATO LEEK & MUSHROOM SOUP
An earthy, delicious soup that's very easy to make. This is a recipe that originally came from The Enchanted Broccoli Forest that I modified to include mushrooms and less milk. For the stock, I prefer to use Basic Light Vegetable Stock, recipe #56479. Enjoy!!
Provided by Katzen
Categories < 60 Mins
Time 45m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- 1. Place potatoes, leeks, celery, carrots, mushrooms, butter, and salt in a pot, and cook over medium heat, stirring until the butter is melted and the vegetables are coated.
- 2. Add vegetable stock, bring to a boil, cover, and reduce heat to a simmer. Cook until the potaotes are tender (20-30 minutes).
- 3. When the potatoes are tender, remove the pan from the heat and puree it's contents with the milk, using an immersion blender, or food processor. Make sure the mixture is absolutely smooth.
- 4. Return to pot, add thyme, if using, and pepper. Check if you need more salt. Heat soup gently, until just hot, and serve.
MUSHROOM LEEK SOUP
Make and share this Mushroom Leek Soup recipe from Food.com.
Provided by Parsley
Categories Clear Soup
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large soup pot, melt butter; add leeks, garlic and mushrooms. Saute about 7-10 minutes or until tender.
- Add broth, wine and potatoes. Bring to a boil; reduce heat. Add spices and simmer for 10-15 minutes or until potatoes are tender.
Nutrition Facts : Calories 220.1, Fat 7.3, SaturatedFat 4, Cholesterol 16.8, Sodium 563, Carbohydrate 31.7, Fiber 3.5, Sugar 5.1, Protein 6.1
MUSHROOM AND LEEK SOUP
Categories Soup/Stew Mushroom Quick & Easy Lunch Leek White Wine Fall Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes about 3 cups, serving 2
Number Of Ingredients 6
Steps:
- Cut leeks into 1/4-inch-thick rounds. In a large bowl of cold water wash leeks well and lift from water into a colander to drain. Thinly slice mushrooms. In a 3-quart saucepan heat butter over moderately high heat until foam subsides and sauté leeks, stirring, 5 minutes. Add mushrooms and sauté, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown. Add wine and boil 1 minute. Add broth and salt and pepper to taste and simmer 2 minutes.
- Serve soup sprinkled with chives.
MUSHROOM AND LEEK SOUP
Healthy, creamy soup
Provided by LouBeare
Time 35m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Chop the garlic, thyme, leeks and mushrooms.
- Sweat the leeks for 5 minutes.
- Add the garlic and fry for a minute.
- Add the mushrooms and thyme and cook for 3 minutes.
- Add the stock and simmer for 5 minutes.
- Allow to cool, stir in creme fraiche then blend.
MUSHROOM-LEEK SOUP WITH BRIE CROUTONS
Steps:
- Melt butter in large pot over medium-high heat. Add leeks and all mushrooms; sauté 8 minutes. Add flour and stir 1 minute. Gradually mix in stock. Bring to boil, stirring frequently. Reduce heat and simmer 10 minutes. Add cream and Sherry and simmer 5 minutes. Season to taste with salt and pepper. Stir in green onions. (Soup can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate.)
- Preheat oven to 350°F. Place bread slices on baking sheet. Bake until light golden, about 10 minutes. Cool. Top croutons with cheese slices.
- Preheat broiler. Place 6 ovenproof bowls or soufflé dishes on baking sheet. Bring soup to simmer; ladle into bowls. Top each with 2 croutons. Broil until cheese is completely melted, about 2 minutes. Sprinkle with chives and serve.
LEEK AND MUSHROOM SOUP 1979
This is a fast and simple recipe , I received this recipe in Lowestoft England when I was there, it was one of my favourite meals.
Provided by andypandy
Categories Onions
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot melt the butter along with the thyme, and the two leeks cooking until soft about fifteen minutes or so.
- Add in the mixture of chopped mushrooms and continue to cook about another ten minutes until browned.
- Add the chicken stock and bring to a boil, then reduce the heat and simmer for ten minutes until all the vegetables are soft.
- Blend by your method of choice, blender or processor, until smooth.
- Return to saucepot and stir in the whole milk and heat until steaming, without boiling.
- When it is steaming add the white wine vinegar, season with salt and pepper.
- Just before serving whip the cream , not stiff, to the constistency of a thick sour cream and fold in the fine chopped chives.
- Gently stir the thickened chive cream into the steaming soup.
- I usually ladle the hot steaming soup into bowls, and place a heaping tablespoon of the thickened cream on top, and let each stir into their own soup.
- Also you can use vegetable stock instead of chicken stock if desired.
Nutrition Facts : Calories 363.1, Fat 31, SaturatedFat 18.8, Cholesterol 102.9, Sodium 712.5, Carbohydrate 14.7, Fiber 1.3, Sugar 6.4, Protein 7.9
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