Creamy Mushroom Soup
1 oz. (30g) butter
2 leeks, sliced
400g white mushrooms, roughly chopped
1 cup water
3 cups beef stock
1 cup thickened cream
Salt and ground black pepper to taste
Melt butter in a large saucepan over medium heat.
Add leeks and cook for 3 - 5 minutes or until soft.
Add mushrooms to pan and continue to cook, stirring occasionally, for 5 minutes.
Add water and stock, then bring to the boil.
Reduce heat and simmer for 30 - 35 minutes or until mushrooms are very soft.
Remove from the heat.
Using a hand blender, process until smooth.
Return pan to heat and stir in cream, salt and pepper.
Delicious served with pumpkin bread or crusty bread rolls.
Pairs Well With
When the weather is cool, creamy mushroom soup served with pumpkin bread or crusty bread rolls makes the perfect comforting and tasty meal.