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Creamy leek and mushroom soup
Creamy leek and mushroom soup
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Elevate any meal with this flavorful mushroom soup.
Ingredients:
  • 18.20 gm olive oil
  • 2 leeks, halved lengthways, washed, thinly sliced
  • 125.00 gm dry white wine (such as semillon)
  • 375g flat mushrooms, roughly chopped
  • 200g Swiss brown mushrooms, halved
  • 4 to 1020.00 gm chicken style liquid stock (see notes)
  • 2 dried bay leaves (see note)
  • 83.33 gm light thickened cream
  • 4 slices wholegrain toast, to serve
Instructions:
  • In a large saucepan over medium heat, heat oil. Add leeks and garlic, cook for 5 minutes stirring often until leeks are tender. Pour in wine and cook for 1 minute.
  • Add in the mushrooms and mix well. Cook, stirring occasionally, for 10 minutes or until the mushrooms begin to soften. Pour in 4 cups of stock and add the bay leaves. Bring to a boil.
  • Lower the heat to a gentle simmer. Cover and let it cook for 10 minutes. Remove from the heat and allow it to cool slightly. Don't forget to discard the bay leaves.
  • Puree soup in batches until velvety. Return to saucepan over gentle heat. Incorporate cream, stirring well. Simmer for 4 to 5 minutes until warmed through, adjusting consistency with additional stock if needed. Season with salt and pepper. Ladle into bowls and pair with crispy toasted bread.

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