Creamy leek and mushroom soup

Creamy leek and mushroom soup


This aromatic mushroom soup turns the start of any meal into a special occasion.

The ingredient of Creamy leek and mushroom soup

  1. 1 tbsp olive oil
  2. 2 leeks, halved lengthways, washed, thinly sliced
  3. 2 garlic cloves, crushed
  4. 1/2 cup dry white wine (such as semillon)
  5. 375g flat mushrooms, roughly chopped
  6. 200g Swiss brown mushrooms, halved
  7. 4 to 4 1/2 cups Massel chicken style liquid stock (see notes)
  8. 2 dried bay leaves (see note)
  9. 1/3 cup light thickened cream
  10. 4 slices wholegrain toast, to serve

The instruction how to make Creamy leek and mushroom soup

  1. Heat oil in a large saucepan over medium heat. Add leeks and garlic. Cook, stirring often, for 5 minutes or until leeks are tender. Add wine and cook for 1 minute.
  2. Add mushrooms and stir to combine. Cook, stirring often, for 10 minutes or until mushrooms start to soften. Add 4 cups stock and bay leaves. Bring to the boil.
  3. Reduce heat to medium-low. Cover and simmer for 10 minutes. Remove from heat. Set aside to cool slightly. Remove bay leaves.
  4. Blend soup, in batches, until smooth. Return soup to saucepan over medium-low heat. Stir in cream. Cook, stirring, for 4 to 5 minutes or until hot, adding extra stock if necessary (see note). Season with salt and pepper. Ladle into serving bowls. Serve with toasted bread.

Nutritions of Creamy leek and mushroom soup

calories: 258.837 calories
calories: 8.9 grams fat
calories: 2.5 grams saturated fat
calories: 22.4 grams carbohydrates
calories: 14 grams protein
calories: 14 milligrams cholesterol
calories: 881 milligrams sodium
calories: NutritionInformation


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