Mushroom leek soup
Look no further than this delicious mushroom leek soup! Made with earthy mushrooms and sweet leeks, this soup is sure to become a new favorite. Perfect for lunch or dinner, it's easy to make and packed with nourishing ingredients.
6 people
Calories: 181kcal
Ingredients
- 2 tablespoons olive oil
- 2 medium leeks white and light green parts only, clean and thinly sliced
- 1/2 lb cremini mushrooms cleaned and sliced
- 1-2 tablespoons white wine vinegar red wine vinegar or sherry vinegar
- 1 cups rice a mix of wild rice, brown rice, long grain rice
- 6 cups water
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
Instructions
- Add the olive oil and sliced leeks to a large pot. Let the leek sweat over medium-low heat or until translucent. Put the mushrooms in, stir until the mushrooms are soft and begin to scorch a bit to the bottom of the pot.
- Add the two tablespoons of vinegar and deglaze the pan for 30 seconds to a minute.
- Add the 6 cups water, rice, dried thyme, and salt. Cover and leave 15-20 minutes or until the rice is cooked.
- Serve in bowls and finish with a dash of extra virgin olive oil. Eat is with a salad on the side and a good piece of french bread.
Nutrition
Serving: 1serving | Calories: 181kcal | Carbohydrates: 31g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 409mg | Potassium: 260mg | Fiber: 1g | Sugar: 2g | Vitamin A: 498IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 1mg