Leek and Mushroom Soup
submitted by Cheryl Crider
Ingredients
- 2 whole Leeks
- 48 oz. Vegetable Broth
- 2 ribs fresh Celery
- ½ lb fresh Mushrooms (white)
- 1 can Cannelloni Beans (white kidneys)
- Salt
- Pepper
- Dalmatian Sage
- ground Rosemary
- 2 strips dried Kombu
- ¼ cup Olive Oil
- ¼ tsp. Garlic Powder or 1 Clove, minced.
Put olive oil in kettle and add leeks, celery (garlic) and mushrooms.
When the leeks become translucent, place broths in soup kettle and add kidney beans and kombu.
Add other ingredients and allow soup to come to a boil. Reduce heat to medium and cook for 1 hour.
Serve in shallow bowls with Italian flat parsley as garnish.
(Optional: Substitute 32 oz. chicken broth for 32 oz. of vegetable broth)