prep time
cook time
servings
4
4
WHAT YOU'LL NEED
 | ||
| Minute Rice® Premium Long Grain White Rice | ||
| 2 cups (500 mL) | ||
| 2 tbsp (30 mL) | butter | |
| 3 cups (750 mL) | chopped leeks (white part only) | |
| 1 cup (250 mL) | each chopped mushrooms and celery | |
| 3 | cloves garlic, minced | |
| 8 cups (2 L) | low-sodium chicken broth | |
| ¼ cup (60 mL) | chopped fresh parsley | |
| 1 tsp (5 mL) | Dijon mustard | |
| ½ tsp (2 mL) | each salt and pepper | |
| 2 tsp (10 mL) | lemon juice | |
| 1 | green onion, sliced (optional) | |
INSTRUCTIONS
Step 1: Prepare rice according to package directions. Reserve
Step 2: Heat the butter in a Dutch oven or large saucepan set over medium-high heat. Add leeks, mushrooms, celery and garlic. Cook, stirring occasionally, for 5 to 7 minutes or until softened. Pour in the broth and bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat
Step 3: Stir the rice, parsley, mustard, salt and pepper with the leek mixture. Purée the mixture using an immersion blender (or in batches in a standard blender) until very smooth. Stir in lemon juice just before serving. Sprinkle with green onion (if applicable)
Tip:
This soup makes a lovely starter when hosting guests with a gluten intolerance.
This soup makes a lovely starter when hosting guests with a gluten intolerance.
WHAT'S FOR DINNER?
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Just pick what you’re in the mood for, and we’ll put delicious, healthy dinner ideas at your fingertips.
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