After pea soup, mushroom soup is my favourite soups to make. It is very quick and easy and wonderfully warming and delicious. Leeks are a wonderful, yet underrated vegetable. They are a member of the onion family and add a delicate, subtle flavour to your cooking and a wonderful smell to your kitchen. They are perfect for a soup such as mushroom soup where you want the flavour of the mushrooms to come through as much as possible and to enhance their taste rather than overwhelm it.
Adapted from the BBC Food Website ‘Mushroom Soup’
3+ garlic cloves
600ml/1 pint vegetable stock
dried herbs (or fresh herbs if you like) such as parsley, thyme or mixed herbs
salt and pepper
oil for cooking
a dollop of crème fraiche or cream (optional)
- Peel the first 2 or 3 outer layers from your leeks and discard along with the root. Wash and chop into slices. You can discard the very top, greenest part of the leek as it is tougher, but as a base for the soup, you may as well keep it. Soften in a large pan along with your garlic over a medium-high heat for around 5 minutes.
- Add the chopped mushrooms, herbs, salt and pepper and cook for another couple of minutes.
- Add your stock to the pan, cover and simmer for 5-10 minutes.
- Blend until smooth and add a little more water if you like the consistency of your soup a bit thinner.
- Adjust seasoning and serve with bread and butter and a swirl of crème fraiche or cream. Perfect for a cold winter’s day! Enjoy 🙂