Homemade three mushroom soup, with a chicken pear and pecan sandwich on the side. Sandwich is made with Dempster's Gluten Zero Whole Grain Bread.
|2||slices Dempster's Gluten Zero Bread|
|1 tsp||light mayo|
|1 tsp||pecans, chopped|
|.25 cup||pear, sliced|
|.5||slice, light havarti cheese|
|1||piece butter lettuce|
|2 cups||portobello mushroom, chopped|
|2 cups||white mushrooms, chopped|
|1 cup||shittake mushrooms, chopped|
|4||slices bacon, chopped|
|2 cups||leeks, chopped|
|4 cups||beef broth|
|1 tsp||dried thyme|
|.5 tsp||dried rosemary|
|1 cup||unsweetened almond milk|
For the sandwich, toast the bread (if desired). Once toasted, spread on the mayo, and layer all the other ingredients.
For the soup, in a large soup pot, over medium heat, add the raw chopped bacon. When it starts to render down and release some of the fat, add the mushrooms, and cook those down for a few minutes.
Add the chopped leeks (make sure they have been rinsed well after they're chopped as it tends to hold a lot of dirt). Once the leeks are in, add the chopped garlic as well.
Cook together the mushrooms, leeks, garlic. Add in the thyme, rosemary and pepper. Cook together until its all softened.
Once the vegetables are soft, pour in all the beef broth. Cover and let it simmer for 10-12 minutes.
Once simmered, remove half the soup, puree in a blender, then return back to the soup pot.
Remove from heat, stir in the almond milk (if using).
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