Make and share this Leek and Mushroom Bisque recipe from Food.com.
Provided by TishT
Categories Vegetable
Time 2h5m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Slice the white part of the leeks into 1/4" slices.
- Separate the slices into rings, and rinse to remove all grit.
- Wash the green parts of the leeks well and cut them into halves.
- (I find that leeks tend to be a bit sandy) Heat the oil in a soup pot.
- Add the white parts of the leeks and saute over moderate heat until they are limp.
- Add the water and then the tomato puree.
- Bring to a simmer, then lower the heat until the liquid is very gently simmering.
- Slowly sprinkle in the cream of wheat, stirring it in as you do.
- Add the green parts of the leeks, then mushrooms, and the seasoning mix.
- Cover and simmer gently for 35 minutes.
- Remove the green parts of the leeks and discard.
- Stir in enough milk or soy to give slightly thick consistency, then season to taste with salt and pepper.
- Simmer for another 5 minutes.
- Remove from the heat and let the soup stand for about 1 hour.
- Heat through as needed then adjust the consistency with more milk or soy if necessary, and correct the seasonings.
Nutrition Facts : Calories 189.9, Fat 6, SaturatedFat 0.8, Cholesterol 3, Sodium 52.8, Carbohydrate 29, Fiber 3.2, Sugar 8.8, Protein 7
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