This recipe is a result of a chilly Saturday afternoon and a surplus of mushrooms, but I hope you’ll agree that the end product is a winner. What’s even better is that it literally takes half an hour to make and it’s the perfect dish to whip up if you’re a supporter of meatless Mondays!
LUXE / HEALTH Leek and Mushroom Soup
2 leeks, finely sliced
2 garlic cloves, crushed
375g Portobello mushrooms, roughly chopped
200g Swiss Brown mushrooms, quartered
3 cups chicken stock
1-2 tbsp. apple cider vinegar
1/2 cup cream
Handful sliced almonds, toasted
Salt and pepper
- In a large saucepan, heat a little coconut oil then add the leeks and garlic and cook for a few minutes until the leek softens.
- Add a splash of apple cider vinegar to deglaze the pan, then add the chopped mushrooms and cook, stirring regularly, for 5-10 minutes until the mushrooms soften.
- Add the stock (homemade is definitely better and will give your soup a richer flavour but packet stock is absolutely fine), then season well with salt and pepper.
- Bring to the boil, then reduce heat to low and simmer, uncovered, for 20-25 minutes until mushrooms are soft.
- Take the pan off the heat and using a stick blender, blitz the soup until it reaches your desired consistency.
- Slowly pour in the cream as you blend (don’t be afraid to be heavy handed if you like a creamy mushroom soup!)
- Serve with toasted almonds and fresh crusty sourdough.