Mushroom, Leek And Rice Soup
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Mushroom, Leek And Rice Soup calories by ingredient
Introduction
Delicious soup that is hearty enough to serve as a meal. Adapted from http://www.grouprecipes.com/55767/mushroom-leek-and-brown-rice-soup.html. Delicious soup that is hearty enough to serve as a meal. Adapted from http://www.grouprecipes.com/55767/mushroom
-leek-and-brown-rice-soup.html.
Number of Servings: 4
Ingredients
-
1 lb leeks, halved, cleaned and thinly sliced
4 cloves garlic, minced
2 carrots, peeled and sliced
6 cups vegetable stock
4 cups water
2 teaspoons dried thyme
3/4 cup brown rice
1 1/2 cups Merlot wine
1 pound mushrooms, sliced ( white or baby ports)
Directions
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.