This aromatic mushroom soup turns the start of any meal into a special occasion.
- 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.
- 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.
- Reduce heat to medium-low. Cover and simmer for 10 minutes. Remove from heat. Set aside to cool slightly. Remove bay leaves.
- 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.
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