Makes 4

Contains approximately 91 Calories per serving


  • 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


  • 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.

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