Leek and Mushroom Bisque

1. 1

   Cut the white and pale green parts of the leeks in half lengthwise, then into 1/4-inch slices.

2. 2

   Rinse well to remove all grit.

3. 3

   Heat the oil in a soup pot.

4. 4

   Add the leeks and saute over medium heat until limp.

5. 5

   Add the water with bouillon cubes and the pureed tomatoes.

6. 6

   Bring to a rapid simmer, then lower the heat until the liquid is at a very gentle simmer.

7. 7

   Slowly sprinkle in the farina, whisking it in as you do.

8. 8

   Add the mushrooms and the seasoning.

9. 9

   Cover and simmer gently for 20 minutes.

10. 10

    Stir in enough rice milk to give the soup a slightly thick consistency, then season with salt and pepper.

11. 11

    Simmer for another 5 minutes.

12. 12

    Remove from the heat and let the soup stand off the heat for at least an hour.

13. 13

    Heat through, then adjust the consistency with more rice milk if necessary before serving.

14. 14

    Adjust the seasonings, then serve.

15. 15

    Per serving:

16. 16

    Calories: 178

17. 17

    Total fat: 5g

18. 18

    Protein: 5g

19. 19

    Fiber: 3g

20. 20

    Carbohydrate: 30g

21. 21

    Cholesterol: 0mg

22. 22

    Sodium: 96mg

* Per serving · 4 servings · Values may vary.

No additional tips available.