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Inspired by creamy turkey and wild rice soup recipes, this vegetarian mushroom soup recipe is a whole lot lighter and gets a rich flavor boost from caramelized leeks. Serve with a green salad with sherry vinaigrette and crusty bread to sop up any bits left in the bowl.

Source: EatingWell Magazine, November/December 2015

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total:
1 hr 50 mins
Servings:
6
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Ingredients

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Directions

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  • Heat oil in a large pot over medium-high heat. Add leeks and cook, stirring occasionally, until starting to brown, 6 to 8 minutes. Reduce heat to medium and continue cooking, stirring often, until the leeks are golden brown and very tender, 5 to 10 minutes more.

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  • Add sherry and cook, stirring often, for 1 minute. Stir in mushrooms and celery and cook, stirring often, until the mushroom liquid evaporates, 6 to 8 minutes. Add garlic and cook, stirring, for 30 seconds. Add broth, water and rice; cover and bring to a simmer.

  • Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the rice is tender, 50 minutes to 1 hour. Season with pepper and salt. Serve each portion topped with 1 tablespoon each sour cream and almonds.

Nutrition Facts

about 1 1/3 cups
310 calories; protein 8.9g; carbohydrates 38.7g; dietary fiber 4.9g; sugars 6.3g; fat 12.9g; saturated fat 2.7g; cholesterol 6.2mg; vitamin a iu 1671.9IU; vitamin c 11.9mg; folate 113.3mcg; calcium 116.3mg; iron 3.4mg; magnesium 101.4mg; potassium 750.7mg; sodium 562.5mg; thiamin 0.2mg.

1 starch, 3 1/2 vegetable, 2 1/2 fat

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