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
PEA SOUP WITH MUSHROOM CREAM SAUCE
Fresh garden peas combine with a hint of basil for a delightfully light spring soup. A unique mushroom drizzle adds extra depth to this beautiful creation. Sally Sibthorpe - Shelby Township, Michigan
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Set aside 3 tablespoons mushrooms for garnish. In a large skillet, saute remaining mushrooms in butter until tender., Add onion to skillet; saute until tender. Add garlic; cook 1 minute longer. Stir in the cream, sherry, thyme and 1/4 teaspoon salt. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Cool slightly. Transfer to a blender; process until smooth. Set aside., In a Dutch oven, combine 4-1/2 cups peas, chicken broth and remaining salt. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes or until peas are tender. Stir in lemon juice and basil; heat through. Transfer to a blender; process in batches until blended., Ladle soup into serving bowls; top with mushroom cream sauce. Garnish with reserved mushrooms and remaining peas.
Nutrition Facts : Calories 169 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 612mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 7g fiber), Protein 10g protein. Diabetic Exchanges
FRESH PEA SOUP WITH MINT AND CREME FRAICHE
Provided by Food Network
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a soup pot melt butter and add onion, celery, leek, salt, and pepper. Cook vegetables for 5 minutes until translucent. Add curry powder and cook 2 minutes. In cheesecloth, combine bay leaf and thyme and tie to form an herb sachet. Add sachet of herbs to vegetables. Have stock simmering in saucepan. Add hot stock to vegetables, boil, reduce heat, and simmer for 20 minutes. Add peas and simmer for additional 10 minutes.
- Remove sachet of herbs and discard. With immersion blender, puree soup (or puree with care in batches in a conventional standing blender). Return soup and pot to heat, add creme fraiche, being careful not to allow soup to boil, reheat. Add mint and serve.
PEA SOUP WITH CRèME FRAîCHE
Categories Soup/Stew Blender Potato Low Fat Vegetarian Quick & Easy Lunch Pea Spring Healthy Sour Cream Simmer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings (about 8 cups)
Number Of Ingredients 7
Steps:
- Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring, until softened, about 2 minutes. Add potato and salt and cook, stirring, 2 minutes. Add water and simmer, covered, until potato is tender, about 15 minutes. Add peas and simmer, uncovered, 2 minutes.
- Purée in batches in a blender (use caution when blending hot liquids), then force through a very fine sieve into a saucepan. Reheat soup and season with salt and pepper.
- Drizzle servings with crème fraîche.
CREAMY ONE-POT MUSHROOM AND LEEK PASTA
This deeply satisfying pasta, brimming with rich umami, is made in just one pot, an approach that bolsters its flavors. Once the leek and mushrooms are caramelized and sticking to the pot, they're deglazed to lift all the extra depth from the bottom of the pan. (Use any liquid for deglazing, whether water, wine, stock, vinegar or tomato juice.) This recipe leaves the choice of mushrooms up to you: Cremini and shiitake are a good combination, but you could even use rehydrated porcinis. If you are craving greens to cut through the richness, stir a few handfuls of baby spinach into the pasta just before you turn off the heat.
Provided by Hetty McKinnon
Categories dinner, one pot, pastas, vegetables, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat a wide, deep 12-inch skillet or Dutch oven over medium-high. When hot, add the olive oil and leeks, reduce heat to medium and cook, stirring constantly, until softened and lightly golden, 5 minutes.
- Stir in the garlic and mushrooms. Cook, undisturbed, for 2 minutes, then stir and cook, undisturbed, until the mushrooms start to caramelize and stick to the bottom of the pan, another 2 to 3 minutes. (This allows the water from the mushrooms to evaporate, encouraging caramelization.) Add the juice of one lemon half to deglaze the pan and stir to combine.
- Add the pasta and stock; stir well. Cover with lid and cook on medium heat. Begin tasting pasta 10 minutes after you add it. (All pasta shapes and brands will have different cooking times. You want the pasta to be just tender.)
- Once the pasta is cooked, turn off the heat and add the butter and parsley. Squeeze in the juice from the remaining lemon half and stir until butter is melted and dispersed. Season with salt and pepper.
- To serve, top with ricotta, red-pepper flakes (to taste) and more chopped parsley.
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.
LEMONY PEA AND SPINACH SOUP
This verdant soup has nuance: Celery, leeks and vermouth provide grassy notes, just subtle enough so as not to obscure the delicate flavor of the peas. Bright and sunny - and hearty and comforting with the optional addition of pasta - it tastes like spring, but can be prepared perennially. Unlike many one-note blended pea soups, this one celebrates textures and flavors: Divide your soup across several bowls, then add a spoonful of pasta and a dollop of crème fraîche for bright tanginess. Because this light soup is vegetable-based, drizzle it with plenty of olive oil, for richness, and pile on as many fresh herbs as you can. Lemon zest is a garnish, but nonnegotiable for this dish to sparkle.
Provided by Alexa Weibel
Categories soups and stews, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a large pot, heat 1/4 cup oil over medium. Add the leeks and celery, season with salt and pepper, and cook, stirring occasionally, until softened, about 10 minutes.
- Stir in the vermouth and garlic, and cook until the liquid evaporates, about 3 minutes. Add the chicken stock and bring to a boil over high.
- Once it comes to a boil, add the frozen peas and cook, stirring occasionally, just until tender, about 3 minutes. Remove from heat, then stir in the spinach until wilted. Stir in the parsley.
- Working in batches, transfer to a high-power blender and purée until creamy. (A food processor or immersion blender would work as well, though may take a little longer.) Return to the pot and season to taste with salt and pepper. (Makes about 12 cups.)
- Divide among bowls. Add pasta, if using, then top with a dollop of crème fraiche. Drizzle generously - nay, recklessly! - with olive oil. Sprinkle with a pile of herbs; grate fresh lemon zest on top; and serve immediately.
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