Leek And Wild Mushroom Soup Recipe
Servings: 4
Ingredients
- 2 1/2 c. Nonfat Veg Chicken Broth, Low Sod
- 1/4 c. Red Wine Nonalcoholic, *Note
- 1 ounce Dry Shiitake Mushrooms **Note
- 1/2 Tbsp. Extra virgin olive oil ***Note
- 2 x Leeks White Only, Minced
- 2 Tbsp. Flour Unbleached
- 2 c. Low Sodium Beef Broth ****Note, Beef Flav
- 1 lb Mushrooms *****Note, Throw away Stems
- 1 tsp Dry Thyme
- 1/4 c. Nonfat Lowfat sour cream I Omitted
- 2 Tbsp. Chopped Scallions I Forgot To Add in
Directions
- *NOTE: Original recipe used nonalcoholic red wine... I didn't have any so I used regular red wine
- **NOTE: Original recipe used dry morel mushrooms...I didn't have any so I used the dry shiitake mushrooms
- ***NOTE: Original recipe used 1 Tablespoons extra virgin olive oil
- ****NOTE: Original recipe used 2 C reduced fat beef broth
- *****NOTE: Original recipe used fresh white button mushrooms...I really strongly dislike white button mushrooms so I used fresh cremini mushrooms
- In a 1 quart saucepan, bring 3/4 C of the broth, the wine and dry mushrooms to a boil over med-high heat. remove the pan from the heat and let stand for 20 minutes.
- In a 4 quart pot, hot the oil over med-high heat. Add in the leeks and cook, stirring frequently, till tender, 6 - 8 minutes. Add in the flour and cook, stirring constantly, for 5 minutes.
- Add in the beef broth and the remaining 1 3/4 C of chicken broth. Cook, stirring constantly, till the soup thickens slightly and boils. Add in the rehydrated mushrooms with their liquid, the cremini (or possibly button) mushrooms and thyme. Reduce the heat and simmer, uncovered, till the mushrooms are tender, about 5 minutes. Remove from the heat.
- Process the soup in batches in a food processor or possibly blender till smooth.
- to serve, top each serving with a dollop of lowfat sour cream and 1/4 of the scallions.
- Servings: 4
- This was really good. I am going to use the left overs as a pasta topping.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 427g | |
| Recipe makes 4 servings | |
| Calories 117 | |
| Calories from Fat 48 | 41% |
| Total Fat 5.46g | 7% |
| Saturated Fat 2.13g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 647mg | 27% |
| Potassium 626mg | 18% |
| Total Carbs 11.33g | 3% |
| Dietary Fiber 2.6g | 9% |
| Sugars 3.18g | 2% |
| Protein 7.56g | 12% |
