Mushroom and Leek Soup
Source of Recipe
the web
Recipe Introduction
If mushroom ketchup is unavailable, the soup is also good with Worcestershire sauce instead which has a very similar flavour, although the anchovy content makes it unsuitable for vegetarians.
List of Ingredients
Butter - 25g (1 oz)
Leeks - 2, sliced
Mushrooms - 225g (8 oz), sliced
Milk - 600 ml (1 pint)
Chicken stock cubes - 2, or vegetable stock cubes
Water - 300 ml (½ pint)
Mushroom ketchup - 1 tbsp
Ground bayleaves - pinch
Cornflour - 3 tbsp
Sherry - 3 tbsp
Freshly ground pepper
Chives - chopped, to garnish
Recipe
Melt butter in a large pan, add leeks and mushrooms and cook for 5 minutes or until soft.
Add milk, stock cubes, water, mushroom ketchup and ground bay leaves and bring to the boil and simmer for 20 minutes.
Blend cornflour with sherry and stir into soup and cook for 2 minutes.
Garnish with chopped chives to serve.
Serves 4.
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