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
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
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
MUSHROOM AND LEEK SOUP WITH THYME CREAM
Provided by Rick Rodgers
Categories Soup/Stew Milk/Cream Mushroom Appetizer Thanksgiving Quick & Easy Leek Fall Thyme Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 8
Number Of Ingredients 9
Steps:
- Using electric mixer, beat cream just until soft peaks form. Fold in 2 teaspoons thyme. Cover and refrigerate at least 2 hours to blend flavors. (Thyme cream can be made up to 1 day ahead. If cream separates, whisk until soft peaks re-form. ) Remove from refrigerator 1 hour before serving to come to room temperature.
- In 4-quart stock pot over moderately high heat, heat 2 tablespoons butter until hot but not smoking. Working in 2 batches (add 2 more tablespoons butter before second batch), cook mushrooms, stirring occasionally, until lightly browned, about 8 minutes. Transfer to large bowl.
- In same stock pot over moderate heat, heat remaining 2 tablespoons butter. Stir in leeks, cover, and cook, stirring often, until soft, about 5 minutes. Add cooked mushrooms, sprinkle with flour, and stir until flour is evenly distributed. Stir in stock, then salt, pepper, and remaining 1 teaspoon thyme. Bring to boil, stirring often, then reduce heat to low, set lid ajar, and simmer 20 minutes. (Soup can be made up to 2 days ahead and refrigerated, covered. Reheat before serving.)
- Divide soup among 8 bowls and top each portion with dollop of thyme cream. Serve immediately.
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CREAMY MUSHROOM AND LEEK SOUP - SLOW THE COOK DOWN
From slowthecookdown.com
5/5 (2)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).
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