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Leek And Wild Mushroom Soup

Leek And Wild Mushroom Soup comes together with Nonfat Veg Chicken Broth Low Sod, Red Wine, Dried Shiitake Mushrooms, Olive Oil, and Leeks. Serves 4. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2 1/2 cup
• 1/4 cup
• 1 oz
• 1/2 tbsp
• 2
• 2 tbsp
• 2 cup
• 1 lb
• 1 tsp
• 1/4 cup
• 2 tbsp

Method (preview)

1. 1

   I used the dried shiitake mushrooms

2. 2

   In a 1 qt saucepan, bring 3/4 C of the broth, the wine and dried mushrooms to a boil over med-high heat. remove the pan from the heat and let stand for 20 min.

3. 3

   In a 4 qt pot, warm the oil over med-high heat.

4. 4

   Add the leeks and cook, stirring frequently, until tender, 6 - 8 min. Add the flour and cook, stirring constantly, for 5 min.

5. 5

   Add the beef broth and the remaining 1 3/4 C of chicken broth.

6. 6

   Cook, stirring constantly, until the soup thickens slightly and boils.

7. 7

   Add the rehydrated mushrooms with their liquid, the cremini (or button) mushrooms and thyme.

8. 8

   Reduce the heat and simmer, uncovered, until the mushrooms are tender, about 5 min. Remove from the heat.

9. 9

   Process the soup in batches in a food processor or blender until smooth. to serve, top each serving with a dollop of sour cream and 1/4 of the scallions.

10. 10

    Servings: 4

11. 11

    NOTES: Cal 350.2

12. 12

    Fat 3g

13. 13

    Carb 66.5g

14. 14

    Fib 3.1g

15. 15

    Pro 27.2g

16. 16

    Sod 468mg

17. 17

    CFF 6.6%