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Creamy Mushroom Soup
Makes 6 servings
*1/2 lb. portabello mushrooms
*1/2 lb. brown mushrooms
*1 large leek
*2 tbls. butter
*salt and pepper, to taste
*paprika and curry powder, to taste
*1/2 cup white wine
*1 cup water
*3 tbls. tamari or soy sauce
*2 cups cream
1Chop mushrooms into 1/2 inch pieces.
2Clean and chop leek (white and light green parts only).
3Melt butter in stock pot and saute mushrooms and leeks until browned and tender.
4Season with salt, pepper, paprika and curry powder.
5Add wine, water and tamari. Stir well.
6Add cream, stir and simmer for 15 minutes until heated through.