Mushroom And Leek Soup -

Mushroom And Leek Soup

Ingredients

1 small leek
1 tbsp (15 ml) canola or vegetable oil
1⅔ cups (400 ml) chicken stock
5 oz (150 g) small mushrooms
½ cup (125 ml/100 g) sour cream
1 tbsp (15 ml) chopped almonds
1 bunch chervil or parsley
Salt and freshly ground pepper

Details

Serves: 2

Method

Slice the leek length­wise and wash thoroughly. Cut the white and light green parts into fine strips. Heat the oil, add the leek and cook on low heat until wilted. Pour in the stock and bring to a boil.

Slice the mushrooms. Set a few aside and sauté the rest on low heat for 10 minutes. Add leek, stock, sour cream, almonds and most of the chervil purée.

Season with salt and pepper, garnish with the remaining mush­room slices, chervil and serve.

Per serving:- approx. 146 calories, 8 g protein, 13 g fat, 6 g carbohydrates

Related food category:

• Soup