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LEEK & MUSHROOM SOUP




Source of Recipe


Female First


List of Ingredients




# 1 ½ oz butter 2 leeks, thinly sliced
# 1 tablespoon yellow mustard seeds
# 8 oz mushrooms sliced
# 2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
# 1 ltr or 1 ½ pints of vegetable stock
# 4 oz risoni pasta
# 4 oz double cream

Recipe



1. Melt butter in a large saucepan over a medium heat, add leeks and mustard seeds and cook, strirring for 5 minutes or until leeks are soft and golden.


2. Add mushrooms and thyme to pan and cook for 5 minutes longer. Add stock and pasta bring to the boil, then reduce heat and simmer for 15 minutes or until the pasta is tender. Stir in cream and simmer for 5 minutes longer