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Recipe

Mushroom and leek soup

Mar 29, 2012 1:00pm
  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Mushroom and leek soup
  • 60 gram butter
  • 350 gram portobello mushrooms, sliced
  • 1 leek, trimmed, washed, finely sliced
  • 2 clove garlic, crushed
  • 3 cup vegetable stock
  • 1 potato, chopped
  • 300 millilitre cream
  • chopped parsley, to serve
  • crusty bread, to serve

Method

Mushroom and leek soup
  • 1
    In a large saucepan, heat butter on medium. Saute mushrooms 4-5 minutes, until tender.
  • 2
    Reserve 1/2 cup mushrooms; add leek and garlic to remaining mushrooms in pan. Saute 3-4 minutes, until leek is tender.
  • 3
    Pour stock into pan with potato. Bring to boil. Reduce heat to low. Simmer, partially covered, 8-10 minutes, until potato is tender. Puree using a hand blender until smooth.
  • 4
    Return soup to clean saucepan. Stir in cream and season to taste. Stir over a low heat until soup is hot. Serve topped with reserved mushrooms and parsley. Accompany with crusty bread.

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