Tuesday, 19 June 2007

Mushroom Soup

2 sliced leeks
2 tablespoons of olive oil
2 large potatoes (cut in 1cm dice)
2 to 4 very large mushrooms
2 crushed cloves of garlic
3 to 4 cups of water or stock
salt and pepper
a good handful of chopped parsley
1/2 to 1 cup cream or milk

Saute leeks and potatoes in oil until starting to soften (add a little stock if dry)
Add the diced mushrooms and cook until soft
Stir in the stock, garlic,salt and pepper and simmer gently for 15 minutes
Stir in the cream and parsley and serve .

Warm and wonderful - thanks Maggie from Kate !


Kate said...

I think I will make this on the weekend. I will get some nice mushies from the market.

Kate said...

I picked the biggest mushroom I have ever seen and will make this tomorrow!