Our creamy Mushroom and Leek Soup is so easy (and inexpensive) to make, but you can make it extra special by using exotic mushrooms.
Serves: Four
Time: 40 minutes
Ingredients
- 2 tablespoons vegetable oil
- 2 leeks, white and light green parts only, finely chopped
- 3 garlic cloves, finely minced
- 5 cups assorted mushrooms, cleaned and finely sliced
- 3 tablespoons flour
- 1/2 tablespoon fresh dill, very finely minced
- 2 cups chicken stock, plus extra if desired
- 1/3 cup heavy cream
- 1/3 cup milk
- salt and pepper, to taste
Method
In a saucepan, heat the oil over medium-high heat. Add leeks and garlic, stirring frequently until tender. Add the mushrooms and sauté, stirring frequently for about10 minutes or so. Add the flour and dill. Cook for a further two minutes, stirring constantly, then stir in the stock. Bring to a boil and then turn the heart down to a simmer, cooking for five minutes.
Blend the soup in batches until smooth (either in a blender or in the pot with a handheld blender). Then stir in the cream and milk and heat, stirring, until hot. Add more stock if a thinner consistency is desired.Season with salt and pepper. Serve with crusty sourdough.
