Cream of Mushroom Soup

My boyfriend and I are trying to be a little more frugal these days. As a result I have been trying to send him to work with packed lunches rather then buying it each day. This week he asked me to make him some soups to take to work, a mushroom soup to be exact.

I'm not a huge fan of mushies, but I knew he would be after something creamy to satisfy his tastebuds. After checking out a couple of recipes on Google, I ended up with the following.

It was quite nice, although next time i would use a reduced salt stock, as the saltiness overpowered the delicate taste of the mushrooms.



Cream of Mushroom Soup
60 g butter
2 medium leeks, trimmed, halved and thinly sliced
2 garlic cloves, crushed
300 g flat mushrooms, diced
300 g cup mushrooms, diced
1/3 cup plain flour
4 cups chicken stock
2/3 cup cream
‘A cup chopped flat-leaf parsley
Salt and ground black pepper, to taste
Toasted bread, to serve

Melt butter in a large saucepan over medium-high heat until butter begins to foam. Add leeks and garlic and cook, stirring often for 3- 4 minutes or until soft.

Add mushrooms and cook, stirring occasionally for 10 minutes or until mushrooms are tender. Add flour and cook, stirring constantly for 2 minutes.

Gradually add stock. Bring to boil, stirring constantly over high heat. Reduce heat to medium-low and cook for 10 minutes.

Remove from heat, allow to cool and process to desired consistency. Stir in cream and parsley.

Heat soup over medium to low heat, without boiling until hot. Season with salt and pepper and serve with toasted bread.