Breadcrumbs | West Indian Quorn Patties | Sticky Jerk Tofu with Mango Slaw | Chickpea Curry | Vegetable Bangalore Phall | Aubergines with Chilli and Ginger | Chickpea and Cauliflower Curry | | Mushroom Soup |
Mushroom Soup
A really simple recipe but oh those flavours
Serves 4 (Estimated) Rating 5/5
Prep Time 10 Minutes Cooking Time 25 Minutes
| Ingredients |
| 50 g Butter |
| 2 Leeks, finely chopped |
| 2 Leeks, finely chopped |
| 3 Garlic Cloves, finely chopped |
| 300 g Mushrooms, sliced |
| 2 Thyme Leaves |
| 600 Vegetable Stock |
| Method |
| Melt the butter in a large pot |
| Now gently cook the leeks and garlic for 5 minutes or until softened. |
| Next the mushrooms and thyme and cook on high for 2 minutes. |
| Now add the stock, mix well and cook for 5 minutes. |
| Take off the heat and whiz it up in a blender. |
| Season as required with salt and pepper. |
| Serve with home-made bread. |