Yield: 10 servings
Prep Time: 25 min
Cook Time: 50 min
French Spring Soup
1/4 cup (1/2 stick) butter
1 pound leeks, chopped
1 medium onion, chopped
1 quart water
1 quart chicken broth
3 large potatoes, chopped
2 large carrots, chopped
1 clove garlic, crushed
1 1/2 cups sliced mushrooms
1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
1/3 cup uncooked long-grain white rice
1 1/2 teaspoons salt
1/2 pound fresh spinach
1 cup half and half cream (or heavy cream)
1. Melt the butter in a large pot over medium-heat. Stir in the leeks and onion, and cook until tender.
2. Pour water into the pot. Mix in potatoes, carrots, garlic, mushrooms, asparagus and rice. Season with salt. Bring to a boil. Reduce heat, and simmer 30 minutes, or until vegetables and rice are tender.
3. Stir spinach and cream into the soup mixture, and continue cooking about 5 minutes before serving.
*If you are preparing this recipe as GLUTEN FREE, just be sure to use a brand of chicken broth that is known to be GF.
Source: RecipeGirl.com (recipe given to me)