Mushroom and Leek soup


CarbsPerServing:5.1 (40.86 for whole recipe)



1 lb. mushrooms, sliced

1 bunch leeks, white part only, sliced (1 cup)

1 stick butter

1/4 cup whole grain soy flour

1 teaspoon salt

1/4 teaspoon white pepper

3 cans chicken broth

1 cup heavy cream

How to Prepare:

  1. Saute mushrooms & leeks in butter in large saucepn or dutch oven until tender, about 5 minutes. Stir in flour, salt, pepper & 2 cans of chicken broth. Cook, stirring constantly until mixture comes to a boil. Lower heat; cover; simmer 20 minutes.
  2. Remove from heat; cool slightly. Pour mixture, a little at a time, into container of electric blender; cover; puree. Pour into a large bowl. When all the soupe is pureed, return to saucepan.
  3. Add remaining can of chicken broth & the cream; heat until thoroughly hot.

NOTE. Most Ingredients in these recipes can be bought in good health food shops and grocery store. If you have trouble finding something, feel free to exchange, but keep track of the carbs.