Mushroom Soup



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

Parsley or chives to garnish (optional)


Cook the leeks and garlic in the butter for 4-5 minutes or until softened.
Add the mushrooms and thyme and cook on high for 2-3 minutes.
Add the chicken or vegetable stock and cook for a further five minutes.
Pour into a food processor and blend until smooth

Serve in individual bowls and garnish with parsley or chives

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{August 19, 2011} {Tags: , , }