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| | Hits: 54
Leek & Wild Rice Soup
- 2 cups portabello mushrooms, stems removed and chopped
- 6 Tbsp. butter
- 2 leeks, chopped
- 2 potatoes, diced
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 8 cups vegetable or chicken stock
- ΒΌ cups flour (optional)
- 1 tsp. thyme
- salt and pepper
- 2 Tbsp. fresh lemon juice
- 1 cup wild rice
- 4 cups water
- In a medium saucepan cook wild rice.
- In a large saucepan, melt butter over high-medium heat.
- Add leeks and garlic. Cook 3 minutes, stirring often.
- Stir in flour and mix thoroughly.
- Slowly add stock while stirring continuously.
- Add the rest of the vegetables, thyme and salt and pepper to taste.
- Bring to a boil, reduce to medium and cook for 30 minutes or until vegetables are tender.
- Add cooked wild rice and fresh lemon juice before serving.
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