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Mushroom Soup

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Mushroom Soup

A quick and easy, but very tasty recipe for Hilary!
You can use onion instead of leek.
Freeze it (before adding cream) for a quick and easy winter meal.
Hilary recommends using Sour Cream for a tasty treat.

  • 60 grams Butter
  • 2 medium Leeks (Or use small onions)
  • 2 cloves Garlic
  • 600 grams Musshrooms
  • 3 cups Vegetable Stock
  • 1/3 cup Parsley
  • 1/3 cup Flour
  • 1 cup Cream (Or use Sour Cream)
  • Salt and Pepper (To taste)
  1. Saute Leeks and Garlic
  2. Add Mushrooms
  3. Add Flour gradually
  4. Add Vegetable Stock and bring to boil
  5. Simmer 10 minutes
  6. Blend with a stick blender.
    (At this point it is ready to be frozen)
    Or stir in Cream, season, and serve!