Mushroom-Leek Soup Recipe

Name: Mushroom-Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup rye berries (about 560 calories in 1 cup cooked rye berries); 4 cups mushrooms, cleaned & quartered; 3 cups leeks, sliced (about 2 large leeks, sliced 1/4 inch); ¼ cup sherry wine; 4 garlic cloves, minced; 2 tablespoons butter; 1 tablespoon olive oil; 1 teaspoon flour; 5 cups vegetable broth (mushroom broth also works, may want more broth or water if you like a soupier soup); 1 bay leaf; 1 teaspoon thyme; salt; pepper

Servings: persons

1 cup rye berries (about 560 calories in 1 cup cooked rye berries)
4 cups mushrooms, cleaned & quartered
3 cups leeks, sliced (about 2 large leeks, sliced 1/4 inch)
¼ cup sherry wine
4 garlic cloves, minced
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon flour
5 cups vegetable broth (mushroom broth also works, may want more broth or water if you like a soupier soup)
1 bay leaf
1 teaspoon thyme
salt
pepper

1
["Saute rye berries in dry pan for 4 minutes until they make popping noises.", "Pour into colandar and run under water.", "Return to pan, cover with water, and soak for at least one hour.", "Bring rye berries and soaking liquid to a boil, then simmer on low heat for 45 minutes until tender.", "Meanwhile, heat butter & olive oil over medium heat.", "Add leeks, a dash of salt, and cover to let the leeks ""sweat"" and soften, about 5 minutes.", "Add chopped mushrooms and sherry.", "Stir and saute until mushrooms begin to soften, about 5 minutes.", "Sprinkle flour over mushroom-leek mixture, stir to combine.", "Add broth, thyme, bay leaf, and black pepper to taste.", "Stir and simmer for 15-20 minutes to let flavors meld.", "To serve: spoon rye berries into soup bowls, top with mushroom soup, and add salt & pepper to taste."]

309

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup rye berries (about 560 calories in 1 cup cooked rye berries), 4 cups mushrooms, cleaned & quartered, 3 cups leeks, sliced (about 2 large leeks, sliced 1/4 inch), ¼ cup sherry wine, and more.

Yes, Mushroom-Leek Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom-Leek Soup

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