Mushroom Soup

Mushroom Soup

2 leeks, chopped
3 garlic cloves, chopped
50g butter
300g mushrooms, sliced
2 -3 sprigs fresh thyme
600ml chicken or vegetable stock
splash of cream


Sweat the leeks and garlic in the butter for 4-5 minutes or until softened.
Add the mushrooms and thyme and cook on high for 2-3 minutes.
Pour over the chicken or vegetable stock and cook for five minutes.
Blend in a food processor until smooth, add cream.