Ingredients

The following ingredients have 4 Servings
  • 1 kg (2lbs) mushrooms (sliced (Chestnut/Cremini/Button/Brown, etc) )
  • 2 tbsp butter
  • 4 leeks (finely chopped)
  • 2 tsp fresh thyme
  • 3 garlic cloves (crushed)
  • 8 cups stock
  • 1 cup heavy/whipping cream ((evaporated milk can be substituted) )
  • squeeze of lemon juice
  • Salt & Black pepper to taste

Instruction

  • In a large pot, melt the butter and add the mushrooms. Allow to cook until the mushrooms are well browned.
  • Add the leeks and cook until soft. Add the garlic and mushrooms and allow to cook until fragrant.
  • Add enough stock to just cover the mushrooms and allow to simmer for 7-10 minutes.
  • Transfer half of the soup to a blender and blend until smooth. If you prefer the soup to be smooth, blend all the soup until smooth. (This can be done with an immersion blender.)
  • Return to the heat and add the cream. Allow to simmer gently for 5 minutes and add the lemon juice and seasoning.
  • Serve hot with a swirl of cream and crusty bread.