Leek and Mushroom Bisque

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

Ready In:
2hrs 5mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@TishT
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@TishT
Contributor
"Cream of Wheat is the "secret" to the smooth consistency of this vegetarian soup."
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  1. TishT
    Cream of Wheat is the "secret" to the smooth consistency of this vegetarian soup.
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