The Gentleman’s Gourmet Cookbook The Gentleman’s Gourmet | Page 12

TRIPLE MUSHROOM AND LEEK SOUP
Serves 6
INGREDIENTS
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525g assorted mushrooms, such as white button,
crimini and shiitake, cleaned and sliced
150g of white button mushrooms, cleaned and sliced
150g shitake mushrooms, cleaned and sliced
5 tablespoons (all-purpose flour)
400mls Chicken stock
3 tablespoons olive oil
175g leeks, white and light green parts only, finely chopped
3 garlic cloves, finely minced
1 tsp salt
½ teaspoon ground black pepper
1 handful fresh dill, very finely chopped (optional)
METHOD
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In pot, heat 2 tablespoons oil over medium-high heat. Add leeks and garlic, stirring frequently
until tender. Add remaining tablespoon of oil along with mushrooms.
Cook, stirring frequently, until mushrooms are tender for about 10 minutes.
Quickly stir in flour, salt, pepper and dill. Heat for 2 minutes, stirring constantly,then stir in
broth. Bring to a boil and cook 3 to 5 minutes.
Serve immediately and garnish with a little parsley.
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