Mushroom, Leek And Rice Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lb leeks, halved, cleaned and thinly sliced4 cloves garlic, minced2 carrots, peeled and sliced6 cups vegetable stock4 cups water2 teaspoons dried thyme 3/4 cup brown rice1 1/2 cups Merlot wine1 pound mushrooms, sliced ( white or baby ports)
Heat 1/4 cup water over low flame in a heavy bottomed pot.
Add leeks and garlic and cook, covered, until leeks have wilted, about 20 minutes.
Add remaining ingedients and bring to a boil.
Reduce heat to low and cook, partially covered, for 3-4 hours, adding liquid as necessary.
Do not add too much or soup will lose the velvety texture it developes with the slow, long cooking!
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Add leeks and garlic and cook, covered, until leeks have wilted, about 20 minutes.
Add remaining ingedients and bring to a boil.
Reduce heat to low and cook, partially covered, for 3-4 hours, adding liquid as necessary.
Do not add too much or soup will lose the velvety texture it developes with the slow, long cooking!
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 325.8
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 1,465.7 mg
- Total Carbs: 56.4 g
- Dietary Fiber: 5.5 g
- Protein: 8.6 g
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