Leek and Mushroom soup
Ingredients
2 leeks, chopped
3 garlic cloves, chopped
50g/2oz butter
300g/9 oz mushrooms, sliced
2 -3 sprigs fresh thyme, leaves only
600ml/1 pint chicken or vegetable stock
Method
1. Sweat the leeks and garlic in the butter for 4-5 minutes or until
softened.
2. Add the mushrooms and thyme and cook on high for 2-3 minutes.
3. Pour over the chicken or vegetable stock and cook for five minutes.
4. Blend in a food processor until smooth.
Rating **