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
Lemony Leek Orzo ???? #shorts #vegan #autumnrecipes #30daysofvegan
???? 30 DAYS OF VEGAN ???? Lemony Leek Orzo ????
Day 4 is a delicious lemony leek orzo that is super simple and one of my favourite quick under 30 min meals to make this time of year while leeks are in season. Plus it is packed full of healthy plant proteins!
Prep: 5-10 minutes
Cook: 20 minutes
2 tbsp of olive oil2 medium leeks, washed and slicedHandful of chestnut mushrooms (about 75g), roughly chopped (or 8 cherry tomatoes chopped in half)
2 cloves of garlic, grated350g orzo
75g peas1 tub (approx 200ml) vegan creme fraiche* (could substitute for vegan yoghurt)Zest and juice of half a lemonTin of cannellini or butter beans, drainedPinch of chilli flakesSmall handful of Fresh basil, tornSalt and black pepper
Vegan parmesan*
1. In a large frying pan, drizzle in the olive oil and heat over medium heat. Add the leeks and garlic and cook for about 10 minutes until softened. Add in the mushrooms and cook for another 5 minutes.
2. Meanwhile, bring a pan of salted water to the boil, and add the orzo pasta. Cook according to the packet instructions, usually about 5-8 mins. Add the peas for the last couple of minutes. Drain, saving 100ml of pasta water.
3. Into the leeks, mushrooms and garlic, mix through the vegan creme fraiche, drained cannellini beans, lemon juice and zest, chilli flakes, fresh basil and season to taste. Optionally also grate in some vegan parmesan.
4. Finally stir through the orzo, and if needed, add a little of the pasta water to loosen and a drizzle of olive oil. Serve with extra fresh basil, black pepper and vegan parmesan.
*I used @oatly creme fraiche and @violife_foods parmesan
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Easy Mushroom Soup Recipe
This simple, delicious recipe is made without cream or milk. A mix of butter and flour thicken chicken stock to create a velvety soup without being too heavy. The combination of crimini and white button mushrooms add earthy notes that work well with the rich broth.
Full Recipe:
Leek & Lemon Fettuccine recipe
For the full written recipe follow this link:
A light, fresh and quick dinner. Leeks go particularly well with long flat pasta like fettucine or tagliatelle, but use whatever pasta you'd like. Substitute the Parmesan for another hard cheese if you are vegetarian.
Browse our organic range:
Creamy Hungarian Mushroom Soup
Creamy Hungarian mushroom soup is perhaps the best mushroom soup you’ll ever gonna try! It’s simply bursting with flavor, and the velvety texture makes it very difficult to stop at a single bowl.
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
???? Leek has never been this delicious before ???? You Must Try This Recipe ????
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How to Make Leek Soup?
A list of materials :
2 leeks
3 Tablespoons of olive oil
1 piece chopped onion
2 cloves of chopped garlic
1 piece cube diced carrot
1 piece cube diced potato
1 overfull tablespoon of flour
6 water glasses of cold water
1 water glass of bone broth
Salt
Black pepper
Juice of 1 lemon
1 overfull tablespoon of butter
1 overfull tablespoon of red powdered pepper
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