Ingredients

The following ingredients have 4 Servings
  • 50g/2oz butter
  • 2 leeks, chopped
  • 3 garlic cloves, chopped
  • 300g/9oz mushrooms, sliced
  • 2-3 sprigs fresh thyme, leaves only
  • 600ml/1 pint chicken or vegetable stock

Instruction

  • Melt the butter in a large pot and gently cook the leeks and garlic for 4-5 minutes or until softened but not browned. Add the mushrooms and thyme and cook on high for 3-5 minutes until the mushrooms are softened and have released much of their water.
  • Pour over the stock and cook for 5 minutes.
  • Remove from the heat, carefully pour into a food processor and blend until smooth. Alternatively, keep in the pot and use a stick blender to blitz until smooth.
  • Divide between four bowls and serve.