prep time

cook time

servings
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.