Mushroom and Leek Soup88 Reviews
- Prep: 15 min
- Cook: 35 min
- Ready In: 50 min
“A rich, easy soup, using just a few ingredients. If you can't find leeks, just use green onions.” - by Ruth
Original recipe yields 6 servings
- 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.
- 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.
Amount Per Serving (6 total)
- 182 cal
- 8.4 g
- 19.6 g
Based on a 2,000 calorie diet
Reviews (88)Rate This Recipe
"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!..." See more"
"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 a hear..." See moretbeat. Nice to find a soup without cream and it's still hearty and yummy."
"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! I made..." See more some slight modifications to the recipe--I used a full 8 oz package of mushrooms and two stalks of leeks (this is probably about what the recipe calls for). Used a 50oz can of chicken broth and added about 2.5 cups of water. Will make it exactly the same way next time."
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