Monday, 28 November 2016

Leek Mushroom & Dried Tomato Soup

We always have more dried tomatoes than I know what to do with. In fact, we end up drying some every year because we plant too many tomatoes, but the dried tomatoes I am presently using are from 3 summers ago now. This tasty, easy soup was useful in getting rid of a few of them anyway. Who knows, I may be able to start on last years dried tomatoes before the new season even starts. I guess that would be progress. 

4 to 6 servings
40 minutes prep time

Leek Mushroom & Dried Tomato Soup

1 large leek
1 large stalk celery
225 grams (1/2 pound) button mushrooms
1/2 cup chopped dried tomatoes
1/4 cup unsalted butter
2 tablespoons flour
1/2 teaspoon salt
freshly ground black pepper to taste
3 cups unsalted chicken stock

Wash, trim, finely chop, and rinse the leek again. Drain well. Wash, trim and finely chop the celery. Wash, trim, and chop the mushrooms. Chop the dried tomatoes.

Heat the butter over medium-high heat in a large, heavy-bottomed pot. Add the leek, celery, and mushrooms, and cook, stirring frequently, for about 10 minutes, until everything has softened and reduced without letting it brown. Add the chopped tomatoes, flour, salt, and pepper and mix well; cook for a few minutes more. Mix in the chicken stock and cook for another 10 to 15 minutes. Let rest 5 minutes before serving.

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