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Ingredients

1 tablespoon olive oil
2 leeks, halved lengthways, washed, thinly sliced
2 garlic cloves, crushed
1/2 cup dry white wine (such as semillon)
375g flat mushrooms, roughly chopped
200g Swiss brown mushrooms, halved
4 to 4 1/2 cups Massel chicken style liquid stock (see notes)
2 dried bay leaves (see note)
1/3 cup light thickened cream
4 slices wholegrain toast, to serve

Method

Step 1 Heat oil in a large saucepan over medium heat. Add leeks and garlic. Cook, stirring often, for 5 minutes or until leeks are tender. Add wine and cook for 1 minute.
Step 2 Add mushrooms and stir to combine. Cook, stirring often, for 10 minutes or until mushrooms start to soften. Add 4 cups stock and bay leaves. Bring to the boil.
Step 3 Reduce heat to medium-low. Cover and simmer for 10 minutes. Remove from heat. Set aside to cool slightly. Remove bay leaves.
Step 4 Blend soup, in batches, until smooth. Return soup to saucepan over medium-low heat. Stir in cream. Cook, stirring, for 4 to 5 minutes or until hot, adding extra stock if necessary (see note). Season with salt and pepper. Ladle into serving bowls. Serve with toasted bread.

Creamy leek and mushroom soup

How to make Creamy leek and mushroom soup

Ingredients

Method