mybell03/29/12




Roasting the mushrooms brings out a lot of flavor






  • SERVING/YIELD
    10


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Unknown


  • RECIPE
    #23331

























INGREDIENTS













  • 3 portobello mushrooms










  • 1 cup baby bella mushrooms










  • 1 cup white mushrooms










  • 1 leek










  • 2 onions










  • 6 garlic cloves, crushed










  • 4 Tbsp olive oil










  • 8 cup chicken soup










  • ΒΌ cup white wine










  • 1 tsp salt and pepper










  1. Preheat oven to 425F. Quarter onions, clean and slice in half leek. Place the mushrooms, onions,leek and garlic on a greased cookie sheet.



  2. Drizzle with the olive oil. roast for 45 minutes or until soft. In a large stock pot put the roasted veggies, add the chicken soup,wine,salt and pepper. Bring to a boil, then lower the flame and simmer 20 minutes.,



  3. Let cool a bit and blend with an immersion blender. Bring back to a boil and serve hot















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