Simple and quick homemade soup. If you like mushrooms, I mixed them up to give it a full flavour, this is definately worth trying.....
Serves: 4/6 Preparation time: 20 minutes Cooking time:30 minutes.
1 white onion (thinly sliced)
1 leek (thinly sliced)
Mushrooms (1 box chestnut, 1 box mixed wild mushrooms or shitaki mushrooms and a few dry porcini)
1 medium size white potato
500ml or more of stock
Half glass of dry white wine
Salt and freshly ground black pepper
a handful of parsley, thyme, sage (all finely choped)
2 tbsp coconut oil
1/3 glass of rice milk.
Wash the mushrooms, pat them dry and cut them into small pieces.
In a medium skillet heat the oil on a medium heat (and also add a knob of butter if you like), add the onion and after a few minutes add the leek and cook stirring occasionally untill the onion is translucent. Add the wine, let it evaporate and then add some water to keep it moist while they cook.
Add the mushrooms, the potato, all the herbes, finely chopped, salt (not to much) and pepper.
Stir and cook a few minutes.
Add the stock (and more water to fill half of the skillet) and bring to boil, lower the heat and cook with a lid on for 30 minutes.
Retain some pieces of mushrooms on one side and blend the soup. Add the milk and stir well.
Add the pieces of mushrooms back, a splach of olive oil and serve warm with crunchy bread.