Leek & Wild Mushroom Soup
Source of Recipe
fooddownunder.com
List of Ingredients
2 1/2 cup Nonfat Veg Chicken Broth, Low Sod
1/4 cup Red Wine
1 oz Dried Shiitake Mushrooms
1/2 tbl Olive Oil
2 Leeks White Only, Chopped
2 tbl oat flour
2 cup Low Sodium Beef Broth
1 lb Mushrooms , Discard Stems
1 tsp Dried ThymeRecipe
* 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.
* In a 4 qt pot, warm the oil over med-high heat (or use broth or cooking spray for this step). Add the leeks and cook, stirring frequently, until tender, 6 - 8 min. Add the flour and cook, stirring constantly, for 5 min.
* Add the beef broth and the remaining 1 3/4 C of chicken broth. Cook, stirring constantly, until the soup thickens slightly and boils. Add the rehydrated mushrooms with their liquid, the cremini (or button) mushrooms and thyme. Reduce the heat and simmer, uncovered, until the mushrooms are tender, about 5 min. Remove from the heat.
* Process the soup in batches in a food processor or blender until smooth. top with scallions
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