Recipe
Mushroom Leek And Brown Rice Soup Recipe
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Shawdowsmom / All my dishes 1 year, 6 months ago
Delicious soup that is hearty enough to serve as a meal. Add cheese, salad, bread, and of course, dessert! Adapted from an out of print cookbook, RECIPES FROM THE NIGHT KITCHEN. A favorite at our house.
Prep:30m Cook:240m Servings:4
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 Shawdowsmom |
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Fans
Ingredients
- 1 bunch leeks (about 1 pound or 3 large)
- 1 tablespoon olive or canola oil
- 4 cloves garlic, pressed
- 1 carrot, peeled, halved lengthwise, and sliced
- 8-10 cups, beef, chicken, or vegetable stock
- 2 teaspoons dried thyme or 2 tablespoons fresh
- 3/4 cup brown rice (or 1/2 cup barley)
- 1 1/2 cups good, dry, red wine (Cabernet or Merlot is good)
- 1 pound mushrooms, sliced ( white or baby ports)
Directions
- Cut off root end of leeks and discard.
- Halve leeks lengthwise and thinly slice.
- Soak leek slices in several changes of water to rid of any sand.
- Heat oil over low flame in a heavy bottomed pot.
- Add leeks and garlic and cook, covered, until leeks have wilted, (about 20 minutes).
- Add remaining ingedients and bring to a boil.
- Reduce heat to low and cook, partially covered, for 3-4 hours.
- After 2 hours, check regularly and add liquid as necessary. Do not add too much or soup will lose the velvety texture it developes with the slow, long cooking!
- May add 1/4 cup corn, tomato, or spinach with mushrooms. I don't.
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jo_jo_ba 1 year, 6 months ago said:
This looks fantastic!
notyourmomma 8 months, 3 weeks ago said:
Very nice post, pleased to see this, can't wait to try it.