Mushroom -potato Leek Soup |
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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 8 |
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The foundation of this soup is Martha Kostyra's Mushroom Soup . I had on hand leeks for potato leek soup, but I wanted to combine the 2 recipes. The spices are all Mrs. Kostyra's. Her Mushroom soup is just Fabulous! Read more !! Ingredients:
a handful of dried mushrooms- about a cup, soaking in warm water to cover. before soaking, trim off the bottom of the stem. |
3 leeks , cleaned and sliced thinly (white section of leek) |
2 tsp. olive oil |
5 carrots sliced into coins |
5 celery stalks, sliced |
1 large yellow onion, roughly diced |
white button mushrooms sliced |
baby portabello mushrms, sliced |
1 potato, diced |
3 quarts beef stock or 1 table. better than boullion beef flavor plus 2 veggie boulllions (telma ) dissolved in water |
2 table. dry dill |
2 tablespoons parsley (had none on-hand. used baby bok choy, about 2 cups worth, chopped) |
1 tablespoon coarse salt |
optional: 1 cup orzo thrown in the last 6-8 minutes. or 1/2 cup barley added when the mushrooms went in. |
Directions:
1. Rehydrate the dried mushrooms, for at least 30 minutes.. Squeeze moisture out of the mushrooms and slice. Add the mushroom water to the soup pot when the water is being added.
2. In heavy-bottomed pan, heat 2 tsp. olive oil . Throw the sliced leeks in and stir to cover bottom of pan, cover and let them steam for 5 minutes. Before the leeks brown, add the celery carrots and onion, and saute in bottom of pan. After about 3 or 4 minutes, add the spices and water to cover. As it comes to a boil, throw in the sliced mushrooms and the potato pieces. Now cover and simmer for about an hour. That's it! Delicious fare.
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