Recipe by A la Carte
I have no idea where this recipe came from but I found it and played with it over the years. This is a really good hearty soup. It's pretty impressive as a first course for a dinner party, and equally perfect for a hearty lunch. Minimum effort and maximum reward.
Top Review by Simply Chris
Excellent! Definitely a keeper. Next time I will double the batch so we can have seconds. I used my homemade chicken stock so there was no need to add salt to the broth. The wine I used was a very nice little 2000 Haut Medoc, then we drank the rest with soup. Finished off this meal with some toasted slices of Chef Marg@Cayman Designs Whole Wheat French Bread Recipe #102132 which has become our favorite. This soup was easy to make and has lots of flavor. This would be an excellent soup to serve as a first course for any dinner party. Thanks for posting.
- 2 medium leeks, white parts only, sliced
- 28.34 g bacon (one large strip streaky)
- 4 large portabella mushrooms, gills removed, chopped
- 4.92 ml thyme
- 118.29 ml sour cream
- 118.29 ml feta cheese
- 78.07 ml dry red wine
- 473.18 ml chicken stock (if you have it, or 1 cube with 2 cups water)
Directions See How It's Made
- Put the strip of bacon in a heavy bottomed medium sized sauce pan and fry on medium heat until crisp.
- Add the leeks and cook until softened, on low heat. Add a splash of water if they are sticking or starting to brown. Stir often. Once softened, add the mushrooms and cook for another 20 mins, until softened. Stir frequently.
- Add the red wine and simmer for about 5 minutes. Either add 2 cups of homemade chicken stock or, add 2 cups of water and the stock cube to the pot and simmer for another 20 minutes.
- Taste broth to check if it needs salt.
- Put the soup into the blender and blend on “chop” for 30 seconds or until the soup is pureed.
- Add in ½ c . sour cream and blend on “stir” for 10 seconds. Pour into soup bowls. Sprinkle the top of each soup with ¼ Celsius feta.