- 2 tbsp. butter
- 1 1\2 leeks
- 450 g. button mushrooms
- 2 garlic cloves
- 1 1\2 tbsp. white rice
- 2 cups canned chicken broth
- 2 cups canned beef broth
- 1/4 cup whipping cream
- 1/4 cup fresh coriander leaves, chopped
Method:
1. Half and thinly slice the white and pale green parts of leeks. Slice the mushroom and mince the garlic.
2. Melt butter in a large heavy based saucepan. Add leeks and fry for about 5 minutes, until tender. Increase heat to medium-high.
3. Add mushrooms and cook over high heat for 10-12 minutes or until they are soft and dry.
4. Add garlic and cook for 1 minute. Add rice and chicken broth and beef broth to the pot.
5. Bring to boil, reduce heat to low, cover and simmer for about 35 minutes or until rice is very tender. Set aside to cool slightly.
6. Place soup in blender and blend to a smooth puree. Return soup to the saucepan, add cream and stir well. If the soup seems thick add more broth.
7. Return pan to heat and simmer. Pour soup into the bowls and sprinkle with coriander leaves. (Soup can be made 1 day ahead. Cool slightly, cover and refrigerate.) Reheat before serving.
Serves: 4