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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (461g) Recipe makes 6 servings The following items or measurements are not included below: 1 teaspoon pepper 1 cup dried porcini mushrooms |
||
| Calories 214 | ||
| Calories from Fat 152 | (70%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.9g | 25% | |
| Saturated Fat 6.2g | 30% | |
| Monounsaturated Fat 8.6g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 20mg | 6% | |
| Sodium 471mg | 19% | |
| Potassium 211mg | 6% | |
| Total Carbohydrate 15.9g | 5% | |
| Dietary Fiber 2.0g | 8% | |
| Sugars 5.7g | ||
| Protein 1.8g | 3% | |
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By: ~Rita~
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This is a buttery, hearty, warming soup. Has leeks, red onions, scallions, lots of garlic, and dried Porcini mushrooms. You can top it with cheese if you like.
SERVES 6 -8
Ingredients
- 3 leeks, sliced, white part only, rinsed very good
- 3 large red onions, sliced
- 6-10 garlic cloves, sliced
- 4 tablespoons butter
- 1/4 cup olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon sugar
- 1 cup dried porcini mushrooms, soaked and rough chopped (reserve liquid for soup)
- 8 cups water
- 2 tablespoons beef base or vegetable stock base
- 1 teaspoon dried parsley
- scallion, thinly sliced, for garnish
Directions
1
Melt butter and olive oil in a large pot.2
Sauté leeks, onions, salt, pepper, sugar, 8-10 minutes adding garlic and cook 3 more minutes.3
Add strained chopped mushrooms, water, beef base, strained liquid from mushrooms and parsley.4
Bring to a boil lower heat to a simmer and cook for 20 more minutes.5
If desired, toast bread in over and top with your favorite cheese and place on top of soup and serve topped with a garnish of scallions and pepper.6
For vegetarian use only the vegetable base.
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Browse similar recipes by category
- Course > Main Dish
- Course > Soups
- Main Ingredient > Vegetables > Mushrooms
- Main Ingredient > Vegetables > Onions
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > European > Western > French
- Cuisine > North American > United States
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Served Hot
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Winter
- Occasion > Brunch
- Occasion > Taste/Mood > Comfort Food
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Elainia
On Nov 9, 2008
This was fabulous. Though I followed the recipe (for the most part the only changes i made were to use sweet onions and to caramelize the onions prior to adding the leeks and spices and I skipped the parsley out of laziness!) I put cheese on top- the only kind I had was a mix of provolone, mozz and parmesan shredded and it was PERFECT on top of this. Oh, and I had to add another 1/2 tbsp of beef base concentrate but that was personal preference. I think it would have been fine if I didn't. Thanks for an awesome recipe! Next time I make this I am doubling the mushrooms!
From: Tamaretta
On Jan 21, 2008
We loved this soup. I didn't have any leeks so used all sweet onion. Loved the addition of mushrooms. I also added a splash of red wine for a little more depth of flavor. This warmed us on a cold, drizzly evening. Thanks for posting!
From: I Cook Therefore I Am
On Nov 27, 2007
I just loved this soup! I changed a few things. I had a bunch of left over portabello mushrooms, so I used those instead of the porcini mushrooms. Instead of the mushroom liquid I used vegetable broth, and I replaced the two tablespoons of broth with soy sauce to make it taste more "beefy." I also used only half the amount of red onions suggested, and replaced the other half with shallots. I really thought that the amount of garlic called for would be overkill, but it was really delightful! We put croutons and shredded parmesan cheese over top of this and stuck it under the broiler for a minute. A real treat for a vegetarian that used to LOVE french onion soup and can't have it now. This is one of my new favorite soup recipes. Thank you so much for posting this!
From: AKillian24
On Sep 21, 2006
Ok... I had dried mushrooms, it was rainy outside and I didn't want to go to the store. The result? An alternate version of this great soup! I only had white onions and a dried mushroom mix, rather than just procini. It turned out great! I did opt to put a bit of mozzarella ontop and used beef stock as a base. Yummm!
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