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Mushroom Soup

Ingredients

  • 2 tbls olive oil
  • 1/2 leek, chopped
  • 3 cups assorted
  • mushrooms, chopped
  • 2 cloves garlic, chopped
  • 2 tbls fresh sage leaves,
  • chopped
  • 1 1/2 litres stock
  • 100g silken tofu
  • Cracked pepper

Method

  1. Sauté leek in oil and add garlic and mushrooms.
  2. Add stock and sage and bring to the boil.
  3. Let simmer until mushrooms are soft.
  4. Put half the soup in a blender and process until smooth, then add the tofu and process again.
  5. Add the puree back to the pot.
  6. Serve with cracked pepper and fresh sage leaves.