Leek and Mushroom Soup
(4 votes)
(4 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 stalk Leeks
- 250 grams button Mushroom
- 1 Tbsp Corn oil
- 400 milliliters Chicken broth
- 100 grams Whipped cream
- 1 Tbsp ground almonds
- salt
- freshly ground peppers
- Chervil (for garnish)
Preparation steps
1.
Rinse, trim, and slice the leek. Clean and slice the mushrooms. Heat the oil in a pan, then sauté the leeks over low heat. Add the broth, and bring to a boil. Reserve some of the mushrooms for garnish. Add the remaining mushrooms to the pan, and simmer over low heat for an additional 10 minutes. Puree the mixture, then add the sour cream and almonds. Heat through, then season to taste with salt and pepper.
2.
Transfer the soup into bowls, garnish with the chervil and reserved mushrooms, and serve.
