Friday, January 21, 2011

Creamy Mushroom Soup


250g mushrooms, sliced
3 or 4 leeks, sliced
4 medium potatoes, halved and thinly sliced (cooks faster that way)
2T Fresh parsley (or 1t dried if you don't have fresh)
Salt & pepper to taste
750ml (3c) chicken stock
500ml (2c) water
Olive oil
60ml (¼ c) cream – just enough to give the soup good colour and taste

  1. Wash and slice the mushrooms, leeks and potatoes.
  2. Put them a pot with the olive oil and sauté till the veggies have softened slightly.
  3. Add the chicken stock cube and about 1 – 1½ litres water (I use boiling water because it goes faster)
  4. Boil for about 20 minutes, or until the potatoes are soft.
  5. Add parsley and salt and pepper to taste.
  6. Liquidize the soup and then add the cream

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