Mushroom Soup

This is a wonderful mushroom soup, topped with a little chopped Spanish Chorizio makes it perfect.

2 TBSP butter
3 small leeks, sliced thin and rinsed
20 oz white mushrooms, sliced
1 quart mushroom or vegetable stock
1 quart chicken stock
Salt and pepper
16 thin slices chorizo sausage, cut into matchsticks

In a large pot melt butter, add leeks and sweat covered over low heat until soft, about 5 minutes. Add mushrooms and stock, cover and cook for 30 minutes.

Transfer to a blender process until smooth. Pour into bowls and season with salt and pepper, garnish with chorizo.

Serves 4 – 6.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s