Total Time
2hrs 5mins
Prep 1 hr 15 mins
Cook 50 mins

Cream of Wheat is the "secret" to the smooth consistency of this vegetarian soup.

Ingredients Nutrition

Directions

  1. Slice the white part of the leeks into 1/4" slices.
  2. Separate the slices into rings, and rinse to remove all grit.
  3. Wash the green parts of the leeks well and cut them into halves.
  4. (I find that leeks tend to be a bit sandy) Heat the oil in a soup pot.
  5. Add the white parts of the leeks and saute over moderate heat until they are limp.
  6. Add the water and then the tomato puree.
  7. Bring to a simmer, then lower the heat until the liquid is very gently simmering.
  8. Slowly sprinkle in the cream of wheat, stirring it in as you do.
  9. Add the green parts of the leeks, then mushrooms, and the seasoning mix.
  10. Cover and simmer gently for 35 minutes.
  11. Remove the green parts of the leeks and discard.
  12. Stir in enough milk or soy to give slightly thick consistency, then season to taste with salt and pepper.
  13. Simmer for another 5 minutes.
  14. Remove from the heat and let the soup stand for about 1 hour.
  15. Heat through as needed then adjust the consistency with more milk or soy if necessary, and correct the seasonings.

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