Creamy mushroom and leek soup

Ingredients

Serves 4

100g shiitake mushrooms, sliced

450g portobello mushrooms, sliced

1 leek, white and pale green part only, sliced

1 tbsp butter

4 tbsp olive oil

4 cloves garlic, crushed

4 cups vegetable stock/broth

1 tbsp fresh thyme leaves

Method

Preheat oven to 180 degrees fan forced and line a large baking tray with baking paper. Place the mushrooms on the tray evenly and coat with 2 tbsp or so of olive oil, season with salt and pepper. Bake until golden and soft, 10-15 minutes.

Add the butter and remaining olive oil (2 tbsp) to a large pot over high heat, add the garlic and leek and cook until soft and fragrant, roughly 5 minutes.

Once the mushrooms are done, add them to the pot along with the thyme and stir well, let cook for a few minutes before adding the stock.

Add the stock, bring to a boil and then reduce to a simmer, stirring occasionally for 30 minutes.

Once the soup has cooled, add the contents to a blender and blitz until smooth and creamy.

Garnish with thyme and a drizzle of pure cream if you like. Season with salt and pepper and enjoy.