Mushroom and Leek Soup

Mushroom and Leek Soup

96

"A rich, easy soup, using just a few ingredients. If you can't find leeks, just use green onions."

Ingredients

50 m {{adjustedServings}} servings 182 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 182 kcal
  • 9%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 1233 mg
  • 49%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
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Reviews

96
  1. 117 Ratings

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Quick, easy and absolutely fantastic! I used chicken broth, added more mushrooms and added fresh spinach leaves during the last few minutes. Beautiful and everyone loves it!

I was so worried this would be fairly flavorless, because I used veggie stock, so I added a couple cloves of garlic and a wee bit more sherry. It was really nice and I would make this again in ...

I tried this with beef broth first and didn't like it much--it was too heavy and greasy. But I liked the ingredients so tried again with chicken broth and absolutely loved it. Just fantastic! ...