Leek & Mushroom Soup

Leek & Mushroom Soup

This leek and mushroom soup is a simple, comforting homemade soup that’s perfect for using the fresh Irish produce from your Bockety Box. It’s easy to make, full of goodness, and ideal for midweek dinners or cosy lunches.

Ingredients

• 25g butter
• 300g mushrooms, roughly chopped
• 1 leek, sliced (including green tops)
• 2 cloves garlic, minced
• 4 cups vegetable or chicken stock
• 1/4 cup cream
• Salt & pepper, to taste
• ½ tbsp Dried parsley or fresh parsley

Method

1. Slice the leek and wash well. Mince the garlic and roughly chop the mushrooms.
2. Melt the butter in a large pot over medium heat. Add the leek and garlic and sauté for 5–6 minutes until soft, stirring often without browning.
3. Add the mushrooms and cook for 8–10 minutes, stirring regularly.
4. Pour in the stock and simmer on medium–low heat for 15 minutes.
5. Stir in the cream and cook for another 5 minutes, without boiling.
6. Blend until smooth using a stick blender or countertop blender. Add extra stock if needed.
7. Return to the heat for 3–4 minutes until warmed through. Season well with salt and pepper and finish with dried parsley.

Storage & Lunch Tip

Store in an airtight container in the fridge for up to 3 days. Reheat gently when needed it’s perfect for a quick lunchtime soup or to bring to work in a flask.