This is a quick and delicious soup which is best if you have some wild garlic, but if it is out of season or you aren’t a forager, a crushed clove of regular garlic and some parsely will do. Here is enough for four generous servings.
- 2-3 leeks depending on size, washed and chopped
- butter or olive oil (vegan)
Sweat the leeks for 5 minutes in a pan. Add
- 250g chestnut musgrooms, chopped
- 250g white mushrooms, chopped
- pinch of dried thyme or leaves from a sprig of fresh thyme
- (1 clove of garlic, crushed and chopped if you are not using wild garlic)
Cook away for another 5-10 minutes until soft. Add
- 1 L vegetable stock
- Generous handful of wild garlic leaves, chopped
Simmer for 5-10 minutes. If you weren’t using wild garlic and would like some green vibes in the soup, a small bunch of parsely leaves chopped can be added towards the end of the cooking. Allow to cool slightly then zap with a stick blender to the level of smoothness you like. Add up to half a tub of creme fraiche (or vegan cream) depending how creamy you like it. Adjust the seasoning, warm up and serve.