Best Dilled Leek And Mushroom Soup Recipes

MUSHROOM AND LEEK SOUP

Mushroom and Leek Soup image

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

Provided by Ruth

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 9

Ingredients

4 ounces fresh mushrooms, sliced
1 cup sliced leeks
2 tablespoons margarine
2 tablespoons olive oil
½ cup dry sherry
3 (10.5 ounce) cans condensed beef broth
3 ¾ cups water
½ teaspoon ground black pepper
½ cup uncooked orzo pasta

Steps:

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.

Nutrition Facts : Calories 182.3 calories, Carbohydrate 19.6 g, Cholesterol 5.9 mg, Fat 8.4 g, Fiber 1 g, Protein 6.7 g, SaturatedFat 1.3 g, Sodium 1232.8 mg, Sugar 1.7 g

DILLED LEEK AND MUSHROOM SOUP

Dilled Leek and Mushroom Soup image

There are a few soups that will simply get raves when you serve them. Mushroom Soup is definitely one of them. The use of Leeks and Dill in this new original recipe are the perfect compliment to the earthy flavor of the Mushrooms. This is really an easy soup to prepare. A lot of people are put off by the notion of successfully...

Provided by Garrison Wayne

Categories Vegetable Soup

Time 1h30m

Number Of Ingredients 9

Ingredients

1/2 stick butter, unsalted
2 c leeks, cleaned, white parts only, chopped small, (about 3 reg size or 1 lb)
1 lb baby bella mushrooms (or other hearty varietie(s)), rinsed, rough chop
1 large white rose potato, peeled, grated
6 c vegetable broth/stock, not low sodium
2 Tbsp fresh dill, chopped fine, feathery leaves only, or 2 tsp dry
1/2 c heavy cream
2 Tbsp cornstarch, dissolved in 3 tbsp water
salt to taste if desired

Steps:

1. In a large pot, saute the leeks and mushrooms in the unsalted butter over med/hi heat. Stir frequently for 5 - 6 minutes or until the leeks are clear and the mushrooms start to cook well.
2. Add the vegetable stock, grated potato, and dill. Bring to a boil over hi heat.
3. Reduce heat to low and cover the pot. Simmer, covered for 1 hour.
4. Remove lid. Add the cream and diluted cornstarch and heat though just until thickened a bit. Check for salt. Shy away from pepper as it could overwhelm the delicate balance of flavors.
5. Serve hot with some crusty bread. Serves 10 as a starter or 6 for a hearty meal.