Mushroom and Leek Soup

Try this delicious soup that’s perfect as an appetiser for a meal or a light lunch.

Serves 4

Ingredients

• ½ ounce dried porcini mushrooms
• 2 tablespoons olive oil or ghee
• 1 leek, sliced (don’t use the tough ends of the leek)
• 12 medium Swiss brown mushrooms, sliced
• 2 large carrots, diced
• 2 medium potatoes, peeled and chopped
• 1 tablespoon dried thyme leaves
• 2 cloves garlic, crushed
• 4 cups vegetable or chicken stock
• 3 bay leaves
• Salt and pepper, to taste

Method

• Place the dried mushrooms into a bowl and cover them with boiling water.
• Allow them to soak for 20 minutes.
• Heat the olive oil or ghee in a large pot over medium heat.
• Sauté the leek and garlic until softened.
• Add the garlic, thyme, carrots and potatoes and continue stirring and cooking for another 2 minutes.
• Add all remaining ingredients and bring the soup to the boil.
• Reduce heat to a low simmer and cook until all vegetables have softened.
• You can add a little more stock or water if you prefer a thinner soup.