SOUP - Creamy Leek And Mushroom Soup

By Aemelia

Ingredients

• 1 tablespoon olive oil
• 2 leeks, halved lengthways, washed, thinly sliced
• 2 garlic cloves, crushed
• 1/2 cup dry white wine (such as semillon)
• 375 g flat mushrooms, roughly chopped
• 200 g Swiss brown mushrooms, halved
• 4 to 4 1/2 cups reduced-salt chicken stock (see note)
• 2 dried bay leaves (see note)
• 1/3 cup light thickened cream
• 4 slices wholegrain toast, to serve

Details

Servings 4
Adapted from taste.com.au

Preparation

Step 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.

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.


Note 1: Depending on the freshness and moisture of the mushrooms, you might need to add more stock if soup is too thick.

Note 2: Bay leaves come from the evergreen bay laurel tree and are used to flavour soups and stews. Fresh bay leaves are more intense than dried leaves and overuse can make dishes bitter, so take care not to add too many. Remove bay leaves before serving.