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
CREAMY MUSHROOM LEEK SOUP (SOUTH BEACH DIET PHASE 2)
Make and share this Creamy Mushroom Leek Soup (South Beach Diet Phase 2) recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, heat oil over medium heat. Add leeks, garlic, thyme and salt and cayenne. Cook, stirring occasionally until softened, about 7 minutes.
- Stir in flour, reduce heat to low, and cook, stirring until lightly browned, about 3 minutes.
- Add mushrooms, and chicken broth, and bring to a simmer and cook for 10 minutes.
- Transfer half the soup to a blender and puree until smooth. Return soup to pan, add sour cream and stir to combine. Return to a simmer and adjust seasonings. Serve hot.
Nutrition Facts : Calories 112.3, Fat 5.8, SaturatedFat 1.7, Cholesterol 5.9, Sodium 166.8, Carbohydrate 12.8, Fiber 2.4, Sugar 3.7, Protein 5
CREAM OF MUSHROOM AND LEEK SOUP
I found this recipe on another site but made it into my own since I was missing some ingrédients...it still worked out rather well..
Provided by LilithaV Rose Moran
Categories Cream Soups
Time 40m
Number Of Ingredients 10
Steps:
- 1. Wash leeks very well; slice and use white and green tender parts only. Sauté leeks in 1/2 cup butter until tender but not brown.
- 2. Add the mushrooms to the leeks and sauté mushrooms until soft, about 10 min. Blend in flour, salt and cayenne. Gradually stir in broth and milk. Cook, stirring, until mixture thickens and comes to a boil. Add additional salt and pepper to taste. Simmer for 10 min.
- 3. Serve with a sprinkling of parsley.
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.
CREAMY LEEK SOUP
Steps:
- Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander.
- Cook leeks, onion, carrot, celery, salt, and pepper in 4 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes. Peel potato and cut into 1/2-inch cubes, then add to onion mixture along with wine, stock, water, and bay leaf. Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.
- Stir in parsley and simmer soup, uncovered, 5 minutes. Discard bay leaf and keep soup at a bare simmer.
- Melt remaining 4 tablespoons butter in a 1-quart heavy saucepan over moderate heat, then add flour and cook roux, whisking, until golden, about 3 minutes. Remove from heat and add 2 cups simmering stock (from soup), whisking vigorously (mixture will be thick), then whisk mixture into remaining soup and return to a simmer, whisking.
- Blend soup in 4 batches in a blender until smooth (use caution when blending hot liquids), about 1 minute per batch, transferring to a 3- to 4-quart saucepan. Reheat if necessary, then season with salt and pepper.
- Beat cream in a bowl with an electric mixer at medium speed until it almost forms soft peaks. Serve soup topped with cream.
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.
CREAMY LEEK SOUP
I usually pair leeks with potatoes to make a creamy puree, but this time I used basmati rice, and the results are comforting and delicious. You could add something creamy to this if you wanted to - yogurt or milk or creme fraiche. But I found it utterly satisfying with no further enrichment.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer, side dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil over medium heat in a large, heavy soup pot and add the leeks and a generous pinch of salt. Cook, stirring, until leeks are tender, about 5 minutes. Add the garlic and stir for about a minute, until the garlic smells fragrant. Add the stock or water, the rice, bay leaf and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Taste and adjust salt. Remove the bay leaf and discard.
- Puree the soup with an immersion blender or a food mill, or in batches in a blender, taking care to remove the lid or take out the center insert and to cover with a towel to avoid hot splashes. Return to the pot, heat through, and add pepper to taste and a pinch of cayenne if desired. Serve hot or cold. If you wish you can thin out with milk, plain yogurt or a combination of milk and creme fraiche. Garnish with chopped chives or croutons.
More about "creamy mushroom leek soup south beach diet phase 2 recipes"
CREAMY MUSHROOM AND LEEK SOUP - SLOW THE COOK DOWN
From slowthecookdown.com
5/5 (3)Total Time 45 minsCategory SoupCalories 460 per serving
- Heat a large dutch oven, or heavy bottomed pan, on a medium high heat and cook the bacon pieces until brown and crispy. Remove, keeping the fat in the pan, and keep to one side.
- Turn the heat down to medium and add in the mushrooms and leeks. Cook, stirring occasionally, until the mushrooms have shrunk down and are soft (about 15 minutes).
10 BEST SOUTH BEACH DIET PHASE 2 RECIPES | YUMMLY
From yummly.com
10 BEST SOUTH BEACH DIET SOUPS RECIPES | YUMMLY
From yummly.com
SOUP RECIPES TO WARM YOU UP | THE PALM SOUTH BEACH …
From palm.southbeachdiet.com
MUSHROOM AND LEEK SOUP - GIRL GONE GOURMET
From girlgonegourmet.com
CREAM OF MUSHROOM SOUP RECIPE - LOVE AND LEMONS
From loveandlemons.com
TRIPLE MUSHROOM AND LEEK SOUP - FARM FLAVOR RECIPE
From farmflavor.com
LOW CARB WILD MUSHROOM SOUP - RECIPE - DIET DOCTOR
From dietdoctor.com
KETO CREAM OF MUSHROOM AND LEEK SOUP | CARB MANAGER
From carbmanager.com
RECIPES - SOUTH BEACH DIET
From palm.southbeachdiet.com
CREAMY MUSHROOM LEEK SOUP (SOUTH BEACH DIET PHASE 2)
From bestvegetablerecipes.blogspot.com
10 BEST SOUTH BEACH DIET PHASE 2 RECIPES | YUMMLY
From yummly.co.uk
You'll also love