Chicken Mushroom Leek Soup Recipes
MUSHROOM AND LEEK SOUP
A rich, easy soup, using just a few ingredients. If you can't find leeks, just use green onions.
Provided by Ruth
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- In a large pot over medium high heat, saute the mushrooms and leeks in the butter or margarine and olive oil until tender. Add the sherry and reduce liquid by half.
- Then add the beef broth, water and ground black pepper. Bring to a boil and add the pasta. Boil gently for 10 minutes, or until the pasta is tender. Garnish with sliced mushrooms if desired.
Nutrition Facts : Calories 182.3 calories, Carbohydrate 19.6 g, Cholesterol 5.9 mg, Fat 8.4 g, Fiber 1 g, Protein 6.7 g, SaturatedFat 1.3 g, Sodium 1232.8 mg, Sugar 1.7 g
CHICKEN MUSHROOM SOUP WITH LEEKS
Categories Soup/Stew Chicken Mushroom Kid-Friendly Leek Winter Self Small Plates
Number Of Ingredients 11
Steps:
- In a large soup pot, heat 1 1/2 tbsp oil on medium heat and sauté chicken 3 or 4 minutes or until opaque. Remove chicken from pot and add remaining 1 1/2 tbsp oil, leek, garlic, sage and nutmeg. Cook until leek is soft, 2 or 3 minutes. Transfer mixture to a small bowl, leaving excess oil in pot, and set aside. Add mushrooms to pot and cook until golden brown. Return chicken and leek mixture to pot, salt and pepper to taste and sauté about 5 minutes. Pour in broth and sherry and bring to a simmer. Add cornstarch mixture and simmer 2 or 3 minutes more. Pour soup into 4 large bowls and garnish with parsley to taste. Serve immediately.
CHICKEN, MUSHROOM & LEEK SOUP
This comforting bowl of soup is packed with chunks of chicken, bacon, mushrooms and leeks all cooked in a creamy soup base that you would never guess is dairy free! This soup takes just 30 minutes to make and is perfect for an easy winter meal.
Provided by Every Last Bite
Categories Dairy Free Gluten Free Grain Free Keto Paleo Specific Carbohydrate Diet Legal Whole30
Time 30m
Number Of Ingredients 14
Steps:
- Place the cauliflower florets in a large pot with enough chicken stock to cover the florets (approximately 1 1/2 cups but you may need up to 2 cups). Leave the cauliflower to cook on medium high heat for approximately 8 minutes until the florets are tender and easily pierced with a fork.
- Once the cauliflower is tender, transfer the florets plus any excess liquid from the pot to a blender along with the remaining chicken stock and 1 cup almond milk and blender until smooth. Set aside
- Heat the olive oil on medium high heat in the pot and add in the bacon/pancetta. Cook for 2 minutes before adding in the diced onion and garlic. Leave everything to cook for a few minutes until the onion begins to soften and the bacon is crisp.
- Next add the chopped mushrooms, leeks, thyme, salt and pepper to the pot. Leave to cook for 5 minutes until the mushrooms have softened.
- Add the cooked chicken, bay leaves and cauliflower puree to the pot, stir to ensure everything is well mixed and then leave to simmer on medium low heat for 10 minutes. Depending on the soup consistency you prefer, feel free to add more chicken stock to the soup to thin it out.
- Taste the soup and adjust the seasoning as desired. Ladle into bowls and garnish with fresh chopped parsley.
Nutrition Facts : Calories 170 kcal, Carbohydrate 10 g, Protein 17 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 35 mg, Sodium 337 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
MUSHROOM AND LEEK SOUP
Categories Soup/Stew Mushroom Quick & Easy Lunch Leek White Wine Fall Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes about 3 cups, serving 2
Number Of Ingredients 6
Steps:
- Cut leeks into 1/4-inch-thick rounds. In a large bowl of cold water wash leeks well and lift from water into a colander to drain. Thinly slice mushrooms. In a 3-quart saucepan heat butter over moderately high heat until foam subsides and sauté leeks, stirring, 5 minutes. Add mushrooms and sauté, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown. Add wine and boil 1 minute. Add broth and salt and pepper to taste and simmer 2 minutes.
- Serve soup sprinkled with chives.
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