Dairy-free Cream of Leek Soup

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Images poireaux
Preparation 15 min
Baking 20 min
Portions 4
Freezing No
Ingredients
Preparation

Ingredients

  • 2 cups (500 ml) uncooked rice
  • 2 tablespoons (500 ml) butter
  • 2 leeks, sliced (3 cups)
  • 1 cup (250 ml) chopped mushrooms
  • 1 cup (250 ml) chopped celery
  • 3 garlic cloves, minced
  • 8 cups (2 liters) chicken broth
  • 1/4 cup (60 ml) finely chopped fresh parsley
  • 1 teaspoon (5 ml) Dijon mustard
  • 1/2 teaspoon (2 ml) salt and pepper
  • 2 teaspoons (10 ml) lemon juice
  • 1 chopped green onion (optional)
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Preparation

  • Prepare rice according to package instructions. Set aside.
  • Heat butter in a large casserole at medium-high heat. Add the sliced leeks, mushrooms, celery and garlic. Cook, stirring occasionally, for 5 to 7 minutes or until vegetables are tender.
  • Add broth and bring to a boil. Lower heat and let simmer 15 minutes. Remove from heat.
  • Add rice, parsley, mustard, salt, pepper and leeks mixture. Reduce into smooth puree with a mixer.
  • Add lemon juice when serving. Sprinkle with green onions, if desired.

Chef's notes