Tomato Leek Soup

(Yes, I meant to say tomato leek soup. Potato leek soup is for another day.)

Ingredients:

1 bunch of leeks – cleaned thoroughly and chopped
1 pint of button mushrooms – sliced
6-7 cloves of garlic – crushed & chopped
Juice of one lemon
½ pint of grape tomatoes – halved
1 - 28oz. can of plum tomatoes
2 ½ cups of chicken broth
1 bunch of fresh parsley – chopped
Dashes of red pepper flakes
¼ cup of Olive oil
1 cup of uncooked rice
1 cup of uncooked barley
Dash of turmeric

Wash the leeks and split them lengthwise, and cut into thin slices after removing all of the sand.

Combine the leeks, parsley, mushrooms, garlic, grape tomatoes, lemon juice, red pepper flakes and olive oil in a bowl and mix.

Heat a soup pot with a drizzle of olive oil and add all of the veggies and sauté. When the veggies have cooked down add the plum tomatoes and continue to sauté for a minute or two. Add the chicken broth and bring to a low simmer.

While the soup is simmering on low prepare the rice and barley in a rice cooker with a dash of turmeric.

Add rice and barley to a bowl and top with the soup. For a garnish you can top with grated Romano Cheese or a drizzle of honey.

This is a hearty and delicious soup, just perfect for the fall weather.

Enjoy with Love,

Catherine

Tomato Leek Soup