Wednesday, October 31, 2007

Leek Mushroom Spinach & Potato Soup - No Milk

Leek, Mushroom, Potato & Spinach Soup – No Milk

Prep time: 20 minutes
Simmer time: 20 minutes

Serves: 6

Ingredients:
3 large leeks (4 cups/ 12 oz/ 320 g), halved length-wise, sliced across, rinsed and drained.
2 tbsp canola oil (or butter if you’re not worried about calories)
2 cups cremini mushrooms, thickly sliced
2 medium new potatoes, coarsely chunked
2 cups/4oz/100g spinach (packed - leaves only), chopped
4 cups/1 liter/ 35 fluid oz. vegetable (or chicken) stock/broth
Salt and pepper to taste
1 tsp dried thyme

Directions:
1. In a Dutch oven or large soup pot, sauté the leeks in oil or butter until they are soft and semi-translucent (8-10 minutes).

2. Add the mushrooms and potatoes and 1 more tbsp oil or butter, toss and sauté for 5 minutes.

3. Add the broth, cover and simmer over medium low heat for 20 minutes or so.

4. Last step before serving...Add the spinach and stir several times until the leaves are wilted. (2 minutes or so)

5. Before serving, mash some of the potatoes with the back of a spoon. That's what makes it look creamy.

Serve with some crusty bread (multigrain if you’re doing South Beach Diet) and a simple salad.

Related links:

3 comments:

Coffee & Vanilla said...

Ruth, it looks delicious, I bookmarked it for future ;)

Ruth Daniels said...

Glad you like it. It's so simple,I probably wouldn't have posted it, but my daughter was heading back to Toronto and this blog is the best way to get my recipes whenever she's in the mood.

Plus...I never remember what I did before.!

Thanks for visiting and leaving a comment.

Sharron said...

It was gooooooood.