Mushroom Soup

Mushroom Soup [L.S.] http://www.soscuisine.com/recipe/mushroom-soup-less-sodium

2 servings Preparation 20 min  Cooking 15 min 210 calories per serving  Ingredients 16 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 Before you start A blender or food processor will be very useful to purée the soup. 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.