Look no further than this delicious mushroom leek soup! Made with earthy mushrooms and sweet leeks, this soup is sure to become a new favorite. Perfect for lunch or dinner, it's easy to make and packed with nourishing ingredients.
15 minutesmins
20 minutesmins
35 minutesmins
6people
Calories: 181kcal
Ingredients
2tablespoonsolive oil
2medium leekswhite and light green parts only, clean and thinly sliced
1/2lbcremini mushroomscleaned and sliced
1-2tablespoonswhite wine vinegarred wine vinegar or sherry vinegar
1cupsricea mix of wild rice, brown rice, long grain rice
6cupswater
1teaspoonsalt
1/2teaspoondried thyme
Instructions
Add the olive oil and sliced leeks to a large pot. Let the leek sweat over medium-low heat or until translucent. Put the mushrooms in, stir until the mushrooms are soft and begin to scorch a bit to the bottom of the pot.
Add the two tablespoons of vinegar and deglaze the pan for 30 seconds to a minute.
Add the 6 cups water, rice, dried thyme, and salt. Cover and leave 15-20 minutes or until the rice is cooked.
Serve in bowls and finish with a dash of extra virgin olive oil. Eat is with a salad on the side and a good piece of french bread.