Leek Soup with Mushrooms
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 25 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g leeks
- 100 g sprin onion (s)
- 0.5 ½ onion (s)
- 15 g butter
- 80 g mushrooms, brown
- 250 g veetable stock, hot
- 20 g cream cheese
- 120 g potato (s)
- salt
- Black pepper from the mill
- 10 g chives, fresh
Print Recipe
Pin Recipe Instructions
- Heat the vegetable stock and keep it warm.
- Clean the leek, spring onion and mushrooms, cut into slices and rings and place on a plate.
- Steam the peeled, diced onion in the hot butter until translucent. Add the leek, spring onion and mushrooms and sauté.
- Add the hot broth, stir in the cream cheese and add the potato cubes. Bring to the boil once, then cover and simmer for 15 minutes over a low heat.
- When the potatoes are soft, season the soup with salt and pepper and fold in the finely chopped chives.
- Arrange the soup in plates or bowls, garnish and serve.
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