1. cut off most of the green ends of the leeks and slice in half lengthwise, leaving the root end intact to keep them all together. chop into 1/2 inch slices and toss in a strainer, wash well to break up and get rid of sand/dirt. 2. chop celery and mushrooms, mince garlic, and combine with leeks, water, broth cube, and spices in a stock pot. 3. bring to a boil and simmer for about 10-15 min or until leeks and celery are soft. in the mean time dice up the "chicken". 4. add "chicken" and rice, simmer until rice is cooked, about 5-10 min. 5. mix corn starch with cold cream and add to soup, stirring well. 6. simmer until thickened and warmed through. ---------------------------------------------------------------------------
Nutrition
Ingredients
