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. From AARP.
Prep/Cook Time: 1:50 Hours, Servings: 6
3 tablespoons extra-virgin olive oil
6 cups sliced leeks (4-6 medium leeks)
1/2 cup dry sherry
1 pound cremini mushrooms, sliced
1 1/2 cups sliced celery
2 cloves garlic, finely chopped
6 cups mushroom broth
2 cups water
1 cup wild rice
1/4 teaspoon ground pepper
1/8 teaspoon salt
6 tablespoons sour cream
6 tablespoons sliced almonds, toasted
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.
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.
Per Serving: 309 calories; 13 g fat (3 g sat, 8 g mono); 6 mg cholesterol; 39 g carbohydrate; 0 g added sugars; 6 g total sugars; 9 g protein; 5 g fiber; 566 mg sodium; 749 mg potassium