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This creamy soup features fresh mushrooms and the pleasant flavoring of marjoram.—Michele Odstrcilek, Lemont, Illinois
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 213 calories, 16 g fat (8 g saturated fat), 37 mg cholesterol, 685 mg sodium, 13 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Marjoram Mushroom Soup in Taste of Home June/July 1998, p56
Learn about LeeksA member of the onion family, leeks resemble oversize green onions, with wide green leaves, a fat white stalk and roots at the bulb end. Yet, the flavor of leeks is very subtle. Buy leeks with crisp, brightly colored leaves and an unblemished white stalk. Leeks that are larger than 1-1/2 inches in diameter will be less tender. Refrigerate leeks in a plastic bag for up to 5 days. Before using, cut off the roots. Trim the tough leaf ends. Slit the leek from end to end and wash thoroughly under cold water to remove dirt trapped between the leaf layers. Chop or slice the white portion to use in a variety of recipes.
A member of the onion family, leeks resemble oversize green onions, with wide green leaves, a fat white stalk and roots at the bulb end. Yet, the flavor of leeks is very subtle. Buy leeks with crisp, brightly colored leaves and an unblemished white stalk. Leeks that are larger than 1-1/2 inches in diameter will be less tender. Refrigerate leeks in a plastic bag for up to 5 days. Before using, cut off the roots. Trim the tough leaf ends. Slit the leek from end to end and wash thoroughly under cold water to remove dirt trapped between the leaf layers. Chop or slice the white portion to use in a variety of recipes.
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Reviewed on Oct. 08, 2010 by solodesigns
This soup was creamy and delicious. It was quick and easy and definitely a crowd pleaser! I substituted butter for the vegetable oil but that was my only change. It was also yummy with shredded asiago cheese as a garnish.
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