Easy mushroom soup
Warm up with a really simple mushroom soup recipe. Make it extra special by using wild mushrooms or keep it down to earth with delicious chestnut mushrooms. A swirl of cream wouldn't go amiss here, either.
By James Tanner
Method
Melt the butter in a large pot and gently cook the leeks and garlic for 4-5 minutes or until softened but not browned. Add the mushrooms and thyme and cook on high for 3-5 minutes until the mushrooms are softened and have released much of their water.
Pour over the stock and cook for 5 minutes.
Remove from the heat, carefully pour into a food processor and blend until smooth. Alternatively, keep in the pot and use a stick blender to blitz until smooth.
Divide between four bowls and serve.
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