Mushroom & Leek Soup
Recipe: #28690
November 11, 2017
Categories: Beans, Leek, Mushrooms, Gluten-Free, High Fiber, No Eggs, Vegetarian, Kosher Dairy, more
"From Recipe + May '17."
Ingredients
Nutritional
- Serving Size: 1 (581.7 g)
- Calories 444.2
- Total Fat - 27 g
- Saturated Fat - 5.9 g
- Cholesterol - 12.2 mg
- Sodium - 1390.4 mg
- Total Carbohydrate - 46 g
- Dietary Fiber - 6.6 g
- Sugars - 4.9 g
- Protein - 5.8 g
- Calcium - 136.8 mg
- Iron - 1.4 mg
- Vitamin C - 18.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 220C/200C fan forced.
Step 2
Line an oven tray with baking paper.
Step 3
Melt margarine in a large heavy based saucepan over moderate heat and add mushroom and cook and stir for 4 minutes or until tender.
Step 4
Reserve 1/2 cup mushroom and then add leek and garlic to the pan and cook and stir for 3 minutes or until leek is soft.
Step 5
Add lentils, boiling water, crumbled stock cubes and potato to pan and bring to the boil and then reduce heat, simmer, for 10 minutes or until potato is tender and then remove from heat and cool slightly and then blend until smooth.
Step 6
Place soup in a clean pan and add cream, cook and stir over low heat for 2 minutes or until heated through.
Step 7
Top soup with reserved mushroom and chives and serve with bread.
Tips
No special items needed.