Mushroom Soup

Ingredients

• 1 kilo (35oz) mushrooms (we used mixture of flat and button), sliced
• 1 clove garlic, crushed
• 1 leek, washed & sliced
• 1 tbsp. olive oil
• ½ teaspoon thyme
• 5 cups vegetable stock
• 2 tsp. cornflour, mixed with a little cold water
• 2 tbsp. cooking cream
• S & P for seasoning

Method

1. 1We used a slow cooker however you can use a pot on the stove. In a large pan heat olive oil on med heat and sauté the leek until softened, around 5 mins. Then add garlic, sauté for 1 min.
2. 2Add the sliced mushrooms, stirring until starting to collapse, around 5 mins.
3. 3Season with a good grind of pepper.
4. 4Now add the stock and thyme and let simmer for 40 mins to 1 hour.
5. 5When ready, with a stick mixture or pour into a blender whizz the soup until all the sliced mushrooms have been blended.
6. 6Add the cornflour mixture, this will thicken the soup. Add the cooking cream, stirring in. Season with more salt and pepper to taste.
7. 7Serve with crusty bread.