Ingredients
-
3
-
2
-
10 - 20
-
5
-
3
-
3
-
2
-
-
-
1
-
-
-
-
-
Directions
Potato-Leek-Mushroom Soup,As usual, I tweaked a favorite recipe to make it even better. This is SO easy, and tastes even better the next day. Feel free to adjust any of the ingredients to your liking. It will come out great! I highly recommend serving with my Recipe #28249 on top.,Super easy and quick to make. I added 1 cup of red lentils to add proteins and used 8 cups of broth instead of 5. A teaspoon of thyme gave a little more taste.,Although the flavor was very good, the cooking method.did not work entirely as I would have wished. I would have preferred for the ingredients list to follow the order in which they were used in the recipe, as the convention says. Then, the cooking of the potatoes & leeks withou additional liquid did not do much for them. I therefore added the broth and simmered the veggies except the mushrooms for 10 minutes more. Then I added the mushrooms and followed the rest of the directions. The only other change I made was to replace the shallots with finely chopped onion, celery & carrot, as we don’t have shallots where I live. This may give the soup a slightly different flavor, but still good.
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Steps
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1
Done
|
Heat Butter in Large Stock Pot Over Low Heat. |
|
2
Done
|
Cook Shallots and Garlic Until Tender. |
|
3
Done
|
Add Potato and Leeks- Cook For 10 Minutes, Uncovered, Stirring Occasionally. |
|
4
Done
|
Add Stock or Water, Salt and Pepper and Bring to Boil. |
|
5
Done
|
Reduce to Simmer, Add Mushrooms and Continue For 15 Minutes, or Until Potato Is Tender. |
|
6
Done
|
Whiz With Blender Stick, or Blender in Batches (careful With Hot in Blender). |
|
7
Done
|
Add Cream or Milk and Adjust Salt and Pepper to Taste. |
|
8
Done
|
Serve With My Spicy Croutons. |
