Dilled Leek Soup Recipes

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DILLED LEEK AND MUSHROOM SOUP



Dilled Leek and Mushroom Soup image

There are a few soups that will simply get raves when you serve them. Mushroom Soup is definitely one of them. The use of Leeks and Dill in this new original recipe are the perfect compliment to the earthy flavor of the Mushrooms. This is really an easy soup to prepare. A lot of people are put off by the notion of successfully...

Provided by Garrison Wayne

Categories     Vegetable Soup

Time 1h30m

Number Of Ingredients 9

1/2 stick butter, unsalted
2 c leeks, cleaned, white parts only, chopped small, (about 3 reg size or 1 lb)
1 lb baby bella mushrooms (or other hearty varietie(s)), rinsed, rough chop
1 large white rose potato, peeled, grated
6 c vegetable broth/stock, not low sodium
2 Tbsp fresh dill, chopped fine, feathery leaves only, or 2 tsp dry
1/2 c heavy cream
2 Tbsp cornstarch, dissolved in 3 tbsp water
salt to taste if desired

Steps:

  • 1. In a large pot, saute the leeks and mushrooms in the unsalted butter over med/hi heat. Stir frequently for 5 - 6 minutes or until the leeks are clear and the mushrooms start to cook well.
  • 2. Add the vegetable stock, grated potato, and dill. Bring to a boil over hi heat.
  • 3. Reduce heat to low and cover the pot. Simmer, covered for 1 hour.
  • 4. Remove lid. Add the cream and diluted cornstarch and heat though just until thickened a bit. Check for salt. Shy away from pepper as it could overwhelm the delicate balance of flavors.
  • 5. Serve hot with some crusty bread. Serves 10 as a starter or 6 for a hearty meal.

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