Tomato Leek Soup
By: Lady Catherine ...
Published: Thursday, October 7, 2010 - 5:00pm

Ingredients




1 bunch of leeks – cleaned thoroughly and chopped
1 pint of button mushrooms – sliced
7 cloves of garlic – crushed& chopped
1 Juice of lemon
1/2 pint of grape tomatoes – halved
28 ounces can of plum tomatoes
2 cups of chicken broth
1 bunch of fresh parsley – chopped
Dashes of red pepper flakes
1/4 cup of Olive oil
1 cup of uncooked rice
1 cup of uncooked barley
Dash of turmeric

Preparation

1 Wash the leeks and split them lengthwise, and cut into thin slices after removing all of the sand. 2 Combine the leeks, parsley, mushrooms, garlic, grape tomatoes, lemon juice, red pepper flakes and olive oil in a bowl and mix. 3 Heat a soup pot with a drizzle of olive oil and add all of the veggies and sauté.  When the veggies have cooked down add the plum tomatoes and continue to sauté for a minute or two.  Add the chicken broth and bring to a low simmer. 4 While the soup is simmering on low prepare the rice and barley in a rice cooker with a dash of turmeric. 5 Add rice and barley to a bowl and top with the soup.  For a garnish you can top with grated Romano Cheese or a drizzle of honey.

About


(I did not make a mistake I meant to say tomato leek soup.  Potato leek soup is for another day.)
This is a hearty and delicious soup for the fall weather.
Enjoy with Love,
Catherine