Leek & Mushroom Soup

P1090641.JPGServes 4, prep time 15 minutes, cooking time 20 minutes

2 cubes of butter
2 sliced leek
4 cups of chopped mushrooms
2 chopped garlic cloves
1 tbsp of mushroom soy sauce
2 pints of vegetable stock
1 cup of fresh cream
Salt and pepper


Melt the butter in a deep pan and add the sliced leeks. Sauté over medium heat for five minutes until soft, add the garlic and cook for another minute. Next, add the mushrooms with a quarter of the stock and mushroom soy sauce, cook for five minutes until the mushrooms soften. Season and add the remainder of the stock and simmer for 15 minutes. Finally, with a handheld blender blitz the soup until smooth. Serve topped with black pepper and toasted bread.

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