Prep 1 hr 15 mins
Cook 50 mins
Cream of Wheat is the "secret" to the smooth consistency of this vegetarian soup.
- 5 large leeks
- 2 tablespoons canola oil
- 5 cups water
- 1 (14 ounce) canpureed tomatoes
- 1⁄2 cup cream of wheat
- 12 ounces mushrooms, coarsely chopped or sliced
- 2 teaspoons salt free herb and spice seasoning mix
- 1 1⁄2-2 cups low-fat milk or 1 1⁄2-2 cups soymilk
- fresh ground pepper
- 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.