Healthy Potato Mushroom And Leek Soup Food

MUSHROOM AND LEEK SOUP

Steps:

• In a large pot over medium high heat, saute the mushrooms and leeks in the butter or margarine and olive oil until tender. Add the sherry and reduce liquid by half.
• Then add the beef broth, water and ground black pepper. Bring to a boil and add the pasta. Boil gently for 10 minutes, or until the pasta is tender. Garnish with sliced mushrooms if desired.

MUSHROOM, POTATO & LEEK SOUP

Steps:

• Prepare the vegetables. Peel potatoes and cut into cubes, you should have about 2 cups of potatoes. Dice leeks, white and green parts included. Peel and mince garlic. Roughly chop mushrooms into halves or quarters.
• In a large pot on medium heat, melt butter and add diced leeks. Saute for 5-7 minutes until leeks are tender.
• Add mushrooms and garlic to pot, season with a pinch of salt to help extract water, and allow to cook for another 2-3 minutes until the mushrooms have cooked down.
• Add diced potatoes and thyme to the pot (stems removed), and stir well to combine.
• Cover vegetables with stock, stir to combine and allow to cook 30 minutes until potatoes are tender.
• Once the soup has cooked, and the potatoes are tender, using an immersion blender, or transferring in batches to a blender, puree the soup into a smooth consistency.
• Depending on your potatoes, you may need to add a little more stock or water to thin the soup if it is too thick.
• Season with salt and pepper to taste.
• The soup can be served as is, or I like to add additional sauteed mushrooms on top. Simply heat oil in a small skillet, add diced mushrooms and saute until golden and crispy. Top the soup and add a final drizzle of olive oil before serving.
• Enjoy!

POTATO LEEK & MUSHROOM SOUP

Steps:

• 1. Place potatoes, leeks, celery, carrots, mushrooms, butter, and salt in a pot, and cook over medium heat, stirring until the butter is melted and the vegetables are coated.
• 2. Add vegetable stock, bring to a boil, cover, and reduce heat to a simmer. Cook until the potaotes are tender (20-30 minutes).
• 3. When the potatoes are tender, remove the pan from the heat and puree it's contents with the milk, using an immersion blender, or food processor. Make sure the mixture is absolutely smooth.
• 4. Return to pot, add thyme, if using, and pepper. Check if you need more salt. Heat soup gently, until just hot, and serve.

POTATO-LEEK-MUSHROOM SOUP

Steps:

• Heat butter in large stock pot over low heat.
• Cook shallots and garlic until tender.
• Add potato and leeks- cook for 10 minutes, uncovered, stirring occasionally.
• Add stock or water, salt and pepper and bring to boil.
• Reduce to simmer, add mushrooms and continue for 15 minutes, or until potato is tender.
• Whiz with blender stick, or blender in batches (careful with hot in blender).
• Add cream or milk and adjust salt and pepper to taste.
• Serve with my Spicy Croutons.

MUSHROOM LEEK SOUP

Steps:

• In a large soup pot, melt butter; add leeks, garlic and mushrooms. Saute about 7-10 minutes or until tender.
• Add broth, wine and potatoes. Bring to a boil; reduce heat. Add spices and simmer for 10-15 minutes or until potatoes are tender.