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