Leek and mushroom soupOctober 21, 2016
- Servings : 4
- Prep Time : 15m
- Cook Time : 30m
Leeks and onions go together perfectly in this easy to make soup.
- 15 g butter
- 1 leek, chopped
- 2 spring onions chopped
- 1 tsp thyme leaves
- 280g white mushrooms chopped
- 2 tbsp fresh parsley
- 1 garlic clove chopped
- 1 tbsp soy sauce
- 750ml water or stock
- 250ml milk
- 1 tbsp double cream
- Salt and pepper to taste
Melt the butter in a saucepan and fry the leek and onion together.
Add the thyme, half of the parsley and garlic, stir and cook for a minute.
Add salt and pepper to taste.
Add the mushrooms and soy sauce and cook for 5 minutes.
Stir in the stock or water and the milk and simmer for 10 minutes.
Add the rest if the parsley and cream.
Check the seasoning and heat gently for a minute or so.
Turn off the heat and cover and leave for 5 mins before serving. Alternatively allow to cool and reheat when required.
Serve with crusty bread and piece of your favourite cheese.