Mushroom and Leek Soup
This is a month in which the frozen earth may seem to yield nothing, but leeks are a winter vegetable and mushrooms grow fresh the year round. Their distinctive flavours combine to add zest to this rich soup, an ideal dish for really cold days.
- Course Soups & Creams
- Prep. Time 10 mins
- Cooking Time 30 mins
- Yields 6 servings
Preparation
What You Need
Instructions
Wash leeks very well; slice and use white part only. Sauté leeks in 1/4 cup (60 mL) butter until tender but not brown. Remove and set aside.
In remaining butter, sauté mushrooms until soft, about 10 min. Blend in flour, salt and cayenne. Gradually stir in broth and milk. Cook, stirring, until mixture thickens and comes to a boil. Add leeks, sherry, salt and pepper to taste. Simmer for 10 min.
Serve with thin slices of lemon and a sprinkling of parsley, of desired.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 240 CaloriesProtein: 7 g
Carbohydrate: 16 g
Fat: 17 g
Fibre: 1.1 g
Sodium: 489 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
16 %
/
179
mg
Vitamin D:
36 %
Vitamin B12:
33 %
Riboflavin:
28 %
Vitamin A:
22 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
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From the 1981 Milk Calendar
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