Mushroom - leek soup
Ingredients
- 2 small leeks, washed, prepared and sliced
- 300 g mushrooms, prepared and sliced
- some rapeseed oil
- 500 ml chicken stock
- 200 ml full fat milk
- handful of flat-leaf parsley, leaves only
- salt, white pepper to taste
Method
- In a saucepan, heat oil over moderated heat, add leek and sweat for 5 minutes, until softening. Add prepared mushrooms and chicken stock. Bring to the boil, reduce heat slightly and simmer for 15 minutes. Remove from the heat, add milk and parsley, blend to a smooth consistency. Pass through a fine-meshed sieve, adjust thickness as preferred and season to taste.