| 2 servings Preparation 20 min Cooking 15 min 210 calories per serving | Ingredients16 | button (white) mushrooms, thinly sliced | | 220 g | 1 clove | garlic, pressed or minced | | | 1/2 | leeks, thinly sliced | | 150 g | 1 tbsp | butter, unsalted | | 14 g | 1 tbsp | olive oil | | 15 mL | 1 tbsp | white flour (all purpose) | | 8 g | 1 tbsp | rice, long grain | | 12 g | 2 cups | chicken broth, low-sodium | | 500 mL | 1 pinch | salt [optional] | | 0.1 g | | ground pepper to taste | | | 2 tbsp | sour cream | | 30 mL | 2 tbsp | chives, fresh, chopped [optional] | | 6 g |
Method- Prepare the vegetables: Thinly slice the mushrooms; press or mince the garlic; discard the dark green part of the leeks, keep the white and light green parts, then slice them thin.
- Melt the butter in a pot or saucepan over medium-low heat. Add the leeks and garlic, then sweat about 10 min until they are softened.
- During this time, heat the oil in a separate pan over medium-high heat. Add the mushrooms and sauté them in batches, so that they will turn golden-brown rather than 'boil' in the water released during cooking. Take the mushrooms out of the pan as they become golden-brown and set aside.
- When the leeks are softened, stir in the flour. Cook 2 min, with stirring, then add the rice and mushrooms (you may keep some mushrooms aside as a garnish). Pour in the broth, bring to a boil, then lower the heat and simmer about 15 min, until the rice is cooked. Season with salt and pepper to taste.
- Purée the soup in a blender, then distribute it into bowls. Garnish each bowl with a spoonful of sour cream, the optional chopped chives, and reserved mushrooms. Serve.
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