Autumn Mushroom Risotto Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 tablespoon(s) olive oil |
1 cup(s) onion chopped |
1 cup(s) leeks chopped |
3/4 cup(s) arborio rice |
4 cup(s) beef broth |
4 cup(s) mushroom broth |
12 ounce(s) baby bella mushrooms sliced |
8 ounce(s) shiitake mushrooms sliced |
4 cup(s) baby spinach leaves |
1/4 cup(s) dry sherry |
1/2 cup(s) parmagiano reggiano freshly grated |
Directions:
1. Heat oil in large skillet. Saute onions & leeks until translucent. Add mushrooms and saute until mushrooms release their juices. Add rice and saute 2 minutes more.
2. Place the broths in a large soup pot and bring to a simmer. Stir in sauteed mixture, bringing to a boil. Cover, reduce heat and simmer until rice is al dente. About 20 minutes. Add sherry and baby spinach. Cook covered another 5 minutes or until spinach is wilted. If soup is too thick, ladle in some extra broth or hot water. Ladle into bowls and top with parmesan cheese.
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