Mushroom Leek Soup
From hikergirl 14 years ago
- 40 minutes to make
- Serves 4
This soup is perfect for fall as leeks are in season, mushrooms are yummy, and warm soup is just plain comfort food! This can be made vegetarian by substituting vegetable broth for the chicken broth.
Ingredients
- 1 cup chopped, washed, leeks shopping list
- 3 cloves garlic, finely chopped shopping list
- 2 tablespoons olive oil shopping list
- 2 tablespoons butter shopping list
- salt, pepper shopping list
- 6 cups sliced mushrooms, I used a mix of shitake, miataki, and crimini shopping list
- 1 or 1 1/2 cups full-bodied white wine, like chardonary, or sauvignon.blanc, (I used a full-bodied pinot blanc) shopping list
- 5 or 6 cups low-sodium chicken broth (substitute vegetable broth for vegetarian) shopping list
How to make it
- Quarter and slice leeks and wash/soak thoroughly in cold water (at least 10 min.)
- Chop garlic finely
- Slice all the mushrooms
- Heat olive oil and butter in Dutch Oven over medium heat
- Add leeks and saute for 10 or 12 min.
- Season with salt and pepper
- Add garlic and saute for another 4 or 5 min.
- Add mushroom and saute until very tender, 8 or 10 min.
- Season with more salt and pepper
- Add wine and simmer; reduce by half
- Add chicken broth and bring back to boil
- Reduce heat to low and simmer for about 15 minutes
- Taste to see if you need to add more salt and pepper
- Serve with crusty, rustic bread
People Who Like This Dish 3
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Reviewed by 4 people-
great post!
midgelet
in Whereabouts loved it
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Sound good
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