Mushroom soup is an extremely simple recipe, and it can be made extra special by just using wild mushrooms and a splash of cream. For this soup you can use any kind of mushrooms really, it depends on your taste and on your guests; easy and quick to make, mushroom soup can be also found in stores, pre-made. Homemade mushroom soup is always nicer and considering it doesn’t take that much effert to make it, I suggest you to go with homemade one. This soup can be eaten every time of year but it’s better during the cold months, when you can serve it very hot. You can also prepare lots of it, if you think that it’s not only very unexpensive but also tasty and durable, and it gets even better overnight.
INGREDIENTS 300g/9 oz mushrooms, sliced 2 leeks, chopped 3 garlic cloves, chopped 50g/2oz butter 2 -3 sprigs fresh thyme, leaves only
600ml/1 pint vegetable stock
Sweat the leeks and garlic in the butter for 4-5 minutes or until softened. Add the mushrooms and thyme and cook on high for 2-3 minutes.
Pour over the vegetable stock and cook for five minutes. Blend in a food processor until smooth. Serve mushroom soup very hot, especially in the winter.