Creamy leek and mushroom soup

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

Recipe «Creamy leek and mushroom soup» presented in category Recipes / Soups, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, 2 leeks, halved lengthways, washed, thinly sliced, 2 garlic cloves, crushed, 1/2 cup dry white wine, 375g flat mushrooms, roughly chopped , 200g Swiss brown mushrooms, halved, 4 to 4 1/2 cups chicken stock, 2 dried bay leaves , 1/3 cup light thickened cream, 4 slices wholegrain toast, to serve.

Ingredients:

• 1 tbsp olive oil 
• 2 leeks, halved lengthways, washed, thinly sliced 
• 2 garlic cloves, crushed 
• 1/2 cup dry white wine 
• 375g flat mushrooms, roughly chopped 
• 200g Swiss brown mushrooms, halved 
• 4 to 4 1/2 cups chicken stock 
• 2 dried bay leaves 
• 1/3 cup light thickened cream 
• 4 slices wholegrain toast, to serve 

Instructions

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.