Thursday, 14 January 2016

Mushroom Soup

Mushroom Soup [L.S.]

2 servings
Preparation 20 min 
Cooking 15 min
210 calories per serving 


16button (white) mushrooms, thinly sliced220 g
1 clovegarlic, pressed or minced
1/2leeks, thinly sliced150 g
1 tbspbutter, unsalted14 g
1 tbspolive oil15 mL
1 tbspwhite flour (all purpose)8 g
1 tbsprice, long grain12 g
2 cupschicken broth, low-sodium500 mL
1 pinchsalt [optional]0.1 g
ground pepper to taste
2 tbspsour cream30 mL
2 tbspchives, fresh, chopped [optional]6 g

Before you start

blender or food processor will be very useful to purée the soup.


  1. Prepare the vegetables: Thinly slice the mushrooms; press or mince the garlic; discard the dark green part of the leeks, keep the white and light green parts, then slice them thin.
  2. Melt the butter in a pot or saucepan over medium-low heat. Add the leeks and garlic, then sweat about 10 min until they are softened.
  3. During this time, heat the oil in a separate pan over medium-high heat. Add the mushrooms and sauté them in batches, so that they will turn golden-brown rather than 'boil' in the water released during cooking. Take the mushrooms out of the pan as they become golden-brown and set aside.
  4. When the leeks are softened, stir in the flour. Cook 2 min, with stirring, then add the rice and mushrooms (you may keep some mushrooms aside as a garnish). Pour in the broth, bring to a boil, then lower the heat and simmer about 15 min, until the rice is cooked. Season with salt and pepper to taste.
  5. Purée the soup in a blender, then distribute it into bowls. Garnish each bowl with a spoonful of sour cream, the optional chopped chives, and reserved mushrooms. Serve.

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