Leek and Mushroom Bisque

• 3 large leeks, white and palest green parts only
• 2 tablespoons olive oil
• 4 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)
• One 16-ounce can salt-free pureed tomatoes
• 1/2 cup Cream of Wheat
• 12 ounces mushrooms, coarsely chopped or sliced
• 2 teaspoons salt-free seasoning (see page 4 for brands)
• 1 1/2 to 2 cups rice milk, or as needed
• Salt and freshly ground pepper to taste

1. Cut the white and pale green parts of the leeks in half lengthwise, then into 1/4-inch slices.
2. Rinse well to remove all grit.
3. Heat the oil in a soup pot.
4. Add the leeks and saute over medium heat until limp.
5. Add the water with bouillon cubes and the pureed tomatoes.
6. Bring to a rapid simmer, then lower the heat until the liquid is at a very gentle simmer.
7. Slowly sprinkle in the farina, whisking it in as you do.
8. Add the mushrooms and the seasoning.
9. Cover and simmer gently for 20 minutes.
10. Stir in enough rice milk to give the soup a slightly thick consistency, then season with salt and pepper.
11. Simmer for another 5 minutes.
12. Remove from the heat and let the soup stand off the heat for at least an hour.
13. Heat through, then adjust the consistency with more rice milk if necessary before serving.
14. Adjust the seasonings, then serve.
15. Per serving:
16. Calories: 178
17. Total fat: 5g
18. Protein: 5g
19. Fiber: 3g
20. Carbohydrate: 30g
21. Cholesterol: 0mg
22. Sodium: 96mg

leeks, olive oil, water, salt, cream of wheat, mushrooms, salt, rice milk, salt

Taken from www.epicurious.com/recipes/food/views/leek-and-mushroom-bisque-378943 (may not work)