Mushroom Leek And Brown Rice Soup |
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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 4 |
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Delicious soup that is hearty enough to serve as a meal. Add cheese, salad, bread, and of course, dessert! Adapted from an out of print cookbook, RECIPES FROM THE NIGHT KITCHEN. A favorite at our house. Ingredients:
1 bunch leeks (about 1 pound or 3 large) |
1 tablespoon olive or canola oil |
4 cloves garlic, pressed |
1 carrot, peeled, halved lengthwise, and sliced |
8-10 cups, beef, chicken, or vegetable stock |
2 teaspoons dried thyme or 2 tablespoons fresh |
3/4 cup brown rice (or 1/2 cup barley) |
1 1/2 cups good, dry, red wine (cabernet or merlot is good) |
1 pound mushrooms, sliced ( white or baby ports) |
Directions:
1. Cut off root end of leeks and discard.
2. Halve leeks lengthwise and thinly slice.
3. Soak leek slices in several changes of water to rid of any sand.
4. Heat oil over low flame in a heavy bottomed pot.
5. Add leeks and garlic and cook, covered, until leeks have wilted, (about 20 minutes).
6. Add remaining ingedients and bring to a boil.
7. Reduce heat to low and cook, partially covered, for 3-4 hours.
8. After 2 hours, check regularly and add liquid as necessary. Do not add too much or soup will lose the velvety texture it developes with the slow, long cooking!
9. May add 1/4 cup corn, tomato, or spinach with mushrooms. I don't.
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