Leek and mushroom soup recipe
Leek and Mushroom Soup recipe
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Ingredients
| 3 stalk(s) | leek, sliced |
| 250 g | mushrooms, sliced |
| 2 | onions, chopped |
| 2 clove(s) | garlic, minced |
| 30 g | butter |
| salt and freshly ground black pepper | |
| 600 ml | milk |
| 400 ml | vegetable stock |
| 3 tbsp | dry sherry |
| 3 tbsp | cornflour |
| 2 tbsp | parsley, chopped |
| 1 dash(es) | Worcestershire sauce |
Instructions
In a saucepan, melt the butter. Sauté the onions and the garlic until lucent. Add the mushrooms and the leek and cook stirring for some minutes. Pour in the milk and the stock and bring to a boil. Reduce the heat and simmer for 10 minutes.
Mix together the sherry and the cornflour, add to the soup and cook for 2 more minutes. Season to taste with salt, pepper and Worcestershire sauce.
Ladle the hot soup into soup bowls and serve sprinkled with parsley.
Preparation time:
ca. 15 min
Cooking / Baking Time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a
Reference: Leek and mushroom soup recipe
Recipe type: xarchivex
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