Vegetarian Cock-A-Leekie Soup
Ready In: 40 mins
Serves: 4-6
Yields: 10 cups
Ingredients
- 4 large leeks
- 5 cups water
- 1 vegetarian chicken bouillon cube
- 1 tablespoon dill
- 1⁄4 teaspoon nutmeg
- 3 garlic cloves
- 1 -3 teaspoon salt, to taste
- pepper, to taste
- 3 celery ribs
- 3 white mushrooms
- 1 1⁄2-2 cups vegetarian chicken pieces
- 1 cup whipping cream
- 3 tablespoons cornstarch
- 1 cup instant brown rice
Directions
- cut off most of the green ends of the leeks and slice in half lengthwise, leaving the root end intact to keep them all together. chop into 1/2 inch slices and toss in a strainer, wash well to break up and get rid of sand/dirt.
- chop celery and mushrooms, mince garlic, and combine with leeks, water, broth cube, and spices in a stock pot.
- bring to a boil and simmer for about 10-15 min or until leeks and celery are soft. in the mean time dice up the "chicken".
- add "chicken" and rice, simmer until rice is cooked, about 5-10 min.
- mix corn starch with cold cream and add to soup, stirring well.
- simmer until thickened and warmed through.
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