Leek And Mushroom Soup 1979 Recipes

MUSHROOM AND LEEK SOUP

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.

MUSHROOM LEEK SOUP

Steps:

• In a large soup pot, melt butter; add leeks, garlic and mushrooms. Saute about 7-10 minutes or until tender.
• Add broth, wine and potatoes. Bring to a boil; reduce heat. Add spices and simmer for 10-15 minutes or until potatoes are tender.

MUSHROOM AND LEEK SOUP

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.

LEEK AND MUSHROOM SOUP 1979

Steps:

• In a large pot melt the butter along with the thyme, and the two leeks cooking until soft about fifteen minutes or so.
• Add in the mixture of chopped mushrooms and continue to cook about another ten minutes until browned.
• Add the chicken stock and bring to a boil, then reduce the heat and simmer for ten minutes until all the vegetables are soft.
• Blend by your method of choice, blender or processor, until smooth.
• Return to saucepot and stir in the whole milk and heat until steaming, without boiling.
• When it is steaming add the white wine vinegar, season with salt and pepper.
• Just before serving whip the cream , not stiff, to the constistency of a thick sour cream and fold in the fine chopped chives.
• Gently stir the thickened chive cream into the steaming soup.
• I usually ladle the hot steaming soup into bowls, and place a heaping tablespoon of the thickened cream on top, and let each stir into their own soup.
• Also you can use vegetable stock instead of chicken stock if desired.