CREAM OF LEEK AND WILD MUSHROOM SOUP

Makes 4

Contains approximately 91 Calories per serving

Ingredients

• 40g (1?oz) good quality dried wild mushrooms
• 2 garlic cloves,crushed
• 1 teaspoon chopped fresh thyme
• 450ml (? pint) vegetable stock
• 4-5 young leeks, finely chopped
• 1 tablespoon finely grated lemon zest
• 1 tablespoon plain four
• 450ml (? pint) skimmed milk
• 2 bay leaves
• 1 tablespoon chopped fresh parsley
• Salt and freshly ground black pepper

METHOD

• Place the mushrooms, garlic, thyme and stock into a small saucepan and Gently simmer for 10 minutes in order to soften the mushrooms.
• In a separate non-stick pan dry-fry the leeks until soft.
• Add the lemon zest with 3 tablespoons of the mushroom stock.
• Sprinkle the flour over and cook out for 1 minute, stirring well with a wooden spoon.
• Gradually add the mushroom stock and the contents of the saucepan along with the skimmed milk.
• Add the bay leaves and gently simmer for 20-25 minutes until the mushrooms are soft and the soup has slightly thickened.

Just before serving, stir in the chopped parsley and season to taste. Serve with crusty bread.