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Mushroom, Leek and Chicken Soup with Peas and Lemon Thyme

by dig the dirt editor

Wonderful recipe from Renee's Garden!!!

Try this amazing recipe with mushrooms, leeks, peas and thyme from Renee's Garden to use some of the vegetables from your garden! 

2 tablespoons olive oil
3 cloves garlic, minced
4 leeks, white part, coarsely chopped
1/2 pound brown mushrooms, quartered
3 cups chopped fresh tomatoes
8 cups chicken stock
3 tablespoons fresh lemon juice
2 tablespoons plus 1 teaspoon chopped lemon thyme
3 chicken breast halves, bone-in, skinned
6 ounces linguini, broken into pieces
2 cups frozen green peas
salt and freshly ground pepper to taste
1/3 cup freshly chopped parsley
1/3 cup freshly grated Asiago or Parmesan cheese
1 tablespoon fresh lemon zest

In a large soup pot heat oil, add garlic and leeks and sauté slowly for 7 to 8 minutes. Add mushrooms and continue to sauté, stirring frequently for 7 to 8 minutes longer or until mushrooms release their juices. Add tomatoes, chicken stock, lemon juice, and 2 tablespoons of the lemon thyme. Bring to a boil. Add chicken breasts, and linguini. Return to a boil. Reduce heat and simmer for 10 minute. Turn off heat. Remove chicken and fork into bite-size pieces. Discard bones. Return chicken to pot. Add the peas and remaining teaspoon of lemon thyme, salt and pepper to taste. Heat through for 3 to 4 minutes until peas are tender.

Serve soup in large soup bowls; sprinkle with parsley, cheese and lemon zest.

Serves 8.

 

 

Leek-primor-f.detailGrow your own leeks with Renee's Seeds!

 

 

Tags

recipe, soup, vegetables, kitchen gardening

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