Go Back
Print
Notes
–
+
servings
Smaller
Normal
Larger
Roasted Mushroom and Leek Soup
Print Recipe
Save Recipe
Saved Recipe!
Prep Time
15
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
Servings
6
servings
Ingredients
1x
2x
3x
3
tablespoons
olive oil
1
large
red onion
diced
2
pounds
mushrooms
any variety
3
leeks
chopped (only the white and light green parts)
1
tablespoon
dried thyme
Sea salt and freshly ground pepper
to taste
1
cup
white wine
or low sodium vegetable broth
4
cups
low sodium vegetable broth
1/4
cup
light cream
Instructions
Preheat the oven to 400 degrees.
On a large baking sheet, add first 6 ingredients (olive oil through salt and pepper) and roast for 45 minutes. Stir once during the cooking time.
In a large blender or food processor add vegetables, wine and broth and pulse 1 to 2 minutes until smooth.
In a large pot over medium heat, simmer soup with cream 3 to 4 minutes until warmed.
Notes
SERVING SUGGESTION:
A big salad (lettuce -not iceberg-, salad veggies and salad dressing)
VEGETARIAN:
No changes necessary.
GLUTEN FREE:
Make sure white wine and vegetable broth are gluten free.
NUTRITION:
220 Calories; 9g Fat; 12g Protein; 19g Carbohydrate; 3g Dietary Fiber; 7mg Cholesterol; 368mg Sodium. Exchanges: 0 Grain (Starch); 1 Lean Meat; 3 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.
Tried this recipe?
Let us know
how it was!