How To make Lemony Leek & Mushroom Soup
STOCK:
7 c Water
1 c Chopped onion
2 ea Leeks, green parts only
4 ea Parsley sprigs
1 lg Celery stalk, chopped
2 ea Vegetable bouillon cubes
SOUP:
2 tb Olive oil
4 lg Leeks, chopped, white &
-- light green parts only 2 md Turnips, peeled & diced
1 lg Celery stalk, diced
2 ea Bay leaves
14 1/2 oz Can tomatoes, chopped
12 oz White mushrooms, sliced
Juice of 1 lemon Salt & pepper to taste 3 tb Freshly minced parsley
3 tb Freshly minced dill
Matzo farfel, optional Combine all stock ingredients, bring to a boil & simmer for 30 minutes. Let stand till needed & then drain befroe using. Heat oil in a soup pot. Add chopped leeks & saute over moderate heat, stirring frequently, til lthe leeks start to go limp. Add stock, turnips, celery & bay leaves. Bring to a boil, cover & simmer for 10 minutes. Add tomatoes (including their juice) & mushrooms, simmer another 15 to 20 minutes. Season to taste & remove from heat. Allow soup to stand for several hours or cool & refrigerate overnight. Before serving, heat through, add parsley & dill. Top each serving with matzo farfel if desired.
How To make Lemony Leek & Mushroom Soup's Videos
Creamy Mushroom Sauce Recipe
Today I'm making my easy creamy garlic mushroom sauce. This cream of mushroom sauce recipe is one of my top mushroom recipes as it's very versatile and pairs beautifully with so many dishes. In this video I made creamy mushroom pasta but you can add it to almost anything you like. This sauce can also be made in a large batch and stored to use in different ways during the week!
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*INGREDIENTS*
1/2 lb / 200g mushrooms
6-7 (1 tbsp) garlic
1 medium white/yellow onion (1 small purple onion)
1 tbsp butter
1 cup chicken stock/vegetable
1/3 cup heavy cream
1/3 cup parmesan cheese
1 tbsp dried oregano
bunch of parsley
salt and pepper
• No stock?
You can use stock cubes dissolved in 1 cup of water. Or use plain water but the flavor will be slightly mellowed
• No oregano/parsley?
You can use Italian herb mix, basil or rosemary also pair well with mushrooms
• No heavy cream?
Substitute with evaporated milk/half and half/fresh cream. The duration of cooking and texture will need to be altered
• No parmesan cheese?
Any cheese that will melt smoothly without causing stringiness can be used. Alter the quantity as needed
Tips:
• Mushrooms need to be cooked until it's browned to release maximum flavor
• Be weary of salt if used store-bought stock. To be safe use low sodium stock or alter the measurements depending on your stock
• In case it ends up too salty, add sugar to balance the saltiness
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#creamymushrooms #mushroom #mushroomsauce
Lemon, Fennel and Leek Pasta with Pistachios
This recipe was made with organic fruit and veg ingredients from the Pikt box available August 3rd to 16th, 2020. You can order your Pikt box at: thedoctorskitchen.com/pikt
Ingredients:
2 tbsp olive oil
350g Fennel, sliced
250g Leek, sliced
4 cloves garlic, sliced
2 tsp fennel seeds
120g Wholegrain Linguine pasta
200g baby tomatoes, halved
1 Lemon, juice and zest
30g pistachios, chopped
Method:
Add the garlic, fennel, leek and half the baby tomatoes to a sauté pan on medium heat with the olive oil and cook for 8-10 minutes until the ingredients have softened and coloured
Then add the fennel seeds cooking for another minute
Meanwhile, boil the pasta in salted boiling water for 6 minutes (or according to packet instructions) in a separate saucepan
Add the pasta and the rest of the tomatoes to the pan with the vegetables and stir for a minute
Remove from the heat and serve with pistachios and fennel fronds plus a squeeze and zest of lemon
(serve suggestion, add white crab meat or cannellini beans for added protein at the end)
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Mushroom, Leek and Tarragon Pasta | Gordon Ramsay
A simple dish of pasta with a creamy mushroom sauce and fresh garlic bruschetta. Leeks are a fantastic ingredient - cheap and easy to work with and they give a subtle savoury flavour.
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Garlic Mushrooms
Buttery Garlic Mushrooms with a flavour twist! The herb garlic butter sauce is so good, you'll be serving these mushrooms with everything! FULL RECIPE:
Simple Mushroom Soup
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This video is based on this recipe of mine, though as usual, I don't follow it precisely. You can do it precisely if you'd like!:
Potato Leek Soup with Lemon
Vegan potato leek soup with lemon for a lightened up version of the classic comfort food dish. This simple meal is perfect for cozy autumn and winter meals or with the first spring vegetables.
INGREDIENTS
2 teaspoons olive oil
1 small onion, diced
400 grams (14 oz., about 4 medium) potatoes, cut into 2cm (1 in.) pieces
2 medium leeks, white only, cut into 1cm (1/2 in.) slices
2 cloves garlic, minced
1 tablespoon thyme
1 teaspoon salt, to taste
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 litre (4 cups) water
250 grams (1 1/2 cups) cooked or canned white beans, drained and rinsed
Zest and juice of a lemon
Full Instructions: