Beefy Mushroom And Leek Soup |
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Prep Time: 0 Minutes Cook Time: 2 Minutes |
Ready In: 2 Minutes Servings: 10 |
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this is a simple recipe for a quick dinner. I served ruben sandwiches on rye bread. Ingredients:
4 tbls butter |
1 tbl garlic powder |
2 tbl sea salt |
1 tbl black pepper |
1 tbl oregano |
1 tbl parsly |
1 tbl rosemary |
1 tbl basil |
2 cups celery tops leaves and all |
2 whole leeks |
3 small zuchinni |
1 pg of snow cap mushrooms |
1 pg of portobello mushrooms |
1 cube of beef bullion |
1 can of beef broth |
3 cups of water |
Directions:
1. Melt butter in soup pan, then all seasonings, stir in celery, leeks, mushrooms, and zuchinni then lightly sautee.
2. Add beef broth, and water, then bullion.
3. Boil on high for 15 20 min.
4. Reduce heat to med- low, and simmer for 1 - 2 hrs covered.
5. Let stand 15 min and serve hot.
6. Ruben, on Rye was Great with this Soup.
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