Mushroom -Potato Leek Soup
From ttaaccoo 14 years ago
Ingredients
- A handful of dried mushrooms- about a cup, soaking in warm water to cover. Before soaking, trim off the bottom of the stem. shopping list
- 3 leeks , Cleaned and sliced thinly (white section of leek) shopping list
- 2 tsp. olive oil shopping list
- 5 carrots sliced into coins shopping list
- 5 celery stalks, sliced shopping list
- 1 large yellow onion, roughly diced shopping list
- white button mushrooms sliced shopping list
- baby portabello mushrms, sliced shopping list
- 1 potato, diced shopping list
- 3 quarts beef stock OR 1 Table. "Better Than Boullion" Beef flavor plus 2 veggie boulllions (Telma ) dissolved in water shopping list
- 2 Table. dry dill shopping list
- 2 Tablespoons parsley (had none on-hand. used baby bok choy, about 2 cups worth, chopped) shopping list
- 1 Tablespoon coarse salt shopping list
- Optional: 1 cup orzo thrown in the last 6-8 minutes. OR 1/2 cup barley added when the mushrooms went in. shopping list
How to make it
- Rehydrate the dried mushrooms, for at least 30 minutes.. Squeeze moisture out of the mushrooms and slice. Add the mushroom water to the soup pot when the water is being added.
- In heavy-bottomed pan, heat 2 tsp. olive oil . Throw the sliced leeks in and stir to cover bottom of pan, cover and let them steam for 5 minutes. Before the leeks brown, add the celery carrots and onion, and saute in bottom of pan. After about 3 or 4 minutes, add the spices and water to cover. As it comes to a boil, throw in the sliced mushrooms and the potato pieces. Now cover and simmer for about an hour. That's it! Delicious fare.
People Who Like This Dish 4
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- ttaaccoo Buffalo, NY
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juels
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" It was excellent "