Monday, 2 February 2009

Mushroom, leek & wine soup

Ingredients: (serves 4 approx)

Knob of butter or alternative
1 tablespoon of olive oil
600g of mushrooms (or about 2 to 3 punnets)
2 large leeks
1 average sized spud
1 pint of veg stock ( I use swiss bouillion)
1 large glass of white wine (dry)
Salt & pepper to season.


Peel the potato and chop into 4, place on the boil and cook until soft. Whilst this is cooking..

Melt the butter slowly in a large pan and add the olive oil to avoid the butter burning. Add salt and pepper to the melted mixture to your own taste.

Roughly chop the mushrooms and leeks and add to the melted oil and butter.

Coat the veg using a wooden spoon in the melted butter and oil, keep stirring on a medium heat. Stir for about 5 minutes until they start to cook down a little. Then add the wine and again stir for a couple of minutes.

Place lid on pan and leave to cook down on a low heat for about 25 minutes. (keep checking there is enough moisture in the pan so the veg doesn't stick and give a quick stir if needed)

Add the stock, and the cooked potato and stir.

Salt and pepper to taste

Then blitz with a hand held blender..

Nice served with croutons and a dash of fresh (vegetarian) parmesan I feel..



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