Leek And Mushroom Bisque

Total Time: 2 hrs 5 mins Preparation Time: 1 hr 15 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 5 large leeks
• 2 tablespoons canola oil
• 5 cups water
• 1 (14 ounce) can pureed tomatoes
• 1/2 cup cream of wheat
• 12 ounces mushrooms, coarsely chopped or sliced
• 2 teaspoons salt free herb and spice seasoning mix
• 1 1/2-2 cups low-fat milk or 1 1/2-2 cups soymilk
• salt
• fresh ground pepper

Recipe

• 1 slice the part of the leeks into 1/4" slices.
• 2 separate the slices into rings, and rinse to remove all grit.
• 3 wash the green parts of the leeks well and cut them into halves.
• 4 (i find that leeks tend to be a bit sandy) heat the oil in a soup pot.
• 5 add the parts of the leeks and saute over moderate heat until they are limp.
• 6 add the water and then the tomato puree.
• 7 bring to a simmer, then lower the heat until the liquid is very gently simmering.
• 8 slowly sprinkle in the cream of wheat, stirring it in as you do.
• 9 add the green parts of the leeks, then mushrooms, and the seasoning mix.
• 10 cover and simmer gently for 35 minutes.
• 11 remove the green parts of the leeks and discard.
• 12 stir in enough milk or soy to give slightly thick consistency, then season to taste with salt and pepper.
• 13 simmer for another 5 minutes.
• 14 remove from the heat and let the soup stand for about 1 hour.
• 15 heat through as needed then adjust the consistency with more milk or soy if necessary, and correct the seasonings.