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18 November, 2015

Mushroom and Carrot Soup

Posted in : Freezer Friendly, Make Ahead, Soup on by : Pamela Reynoso

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This is a simple soup to put together.  Make sure that you really rinse the leeks.  They tend to be full of sand. I like to cut the roots off and split them down the middle.  Then I run them under water until I don’t see any traces of sand.   The rest of this recipe is very easy to put together.

Like all the soups I make, I like to make a double batch and freeze it.  Remember to label each zip lock bag with the make of the soup and how many servings are in it.

What You Need:

2 Tablespoons Butter

2 Tablespoons Olive Oil

2 Cups Sliced Carrots

1 Cup Sliced Leeks

2 Cups Sliced Shiitake Mushrooms

1 Cup Sliced White Mushrooms

3 Minced Garlic Cloves

Salt and Pepper  To Taste

2 Cups Beef Broth

2 Cups Chicken Broth

What To Do:

Heat the butter and olive oil in a pot.  Add the carrots and cook for about 5 minutes.  Add the leeks and cook for another 3 minutes.  Add the mushrooms and garlic, cover and cook over low heat for about 15 more minutes.  Season with salt and pepper.   Add the beef and chicken broth to the pot and bring to a simmer.  Simmer for 20 minutes. Enjoy.