Cream of Wheat, or farina, is the secret to the smooth, thick texture of this soup.
Recipe information
Yield
6 to 8 servings
Ingredients
Preparation
Step 1
Cut the white and pale green parts of the leeks in half lengthwise, then into 1/4-inch slices. Rinse well to remove all grit.
Step 2
Heat the oil in a soup pot. Add the leeks and sauté over medium heat until limp. Add the water with bouillon cubes and the pureed tomatoes. Bring to a rapid simmer, then lower the heat until the liquid is at a very gentle simmer. Slowly sprinkle in the farina, whisking it in as you do.
Step 3
Add the mushrooms and the seasoning. Cover and simmer gently for 20 minutes.
Step 4
Stir in enough rice milk to give the soup a slightly thick consistency, then season with salt and pepper. Simmer for another 5 minutes.
Step 5
Remove from the heat and let the soup stand off the heat for at least an hour. Heat through, then adjust the consistency with more rice milk if necessary before serving. Adjust the seasonings, then serve.
Nutrition Information
Step 6
Per serving:
Step 7
Calories: 178
Step 8
Total fat: 5g
Step 9
Protein: 5g
Step 10
Fiber: 3g
Step 11
Carbohydrate: 30g
Step 12
Cholesterol: 0mg
Step 13
Sodium: 96mg
