Mushroom soup Recipe
- 50g/2oz butter
- 2 leeks, chopped
- 3 garlic cloves, chopped
- 300g/9 oz mushrooms, sliced
- 2 -3 sprigs fresh thyme, leaves only
- 600ml/1 pint chicken or vegetable stock
- Melt the butter in a large pot and gently cook the leeks and garlic for 4-5 minutes or until softened. Add the mushrooms and thyme and cook on high for 2-3 minutes.
- Pour over the stock and cook for 5 minutes.
- Remove from the heat, carefully pour into a food processor and blend until smooth. Alternatively, keep in the pot and use a stick blender to blitz until smooth.
- Divide between four bowls and serve.
