There is nothing like a creamy
mushroom soup. I like switching my soups and trying different vegetables. Leek goes quite well with the mushroom soup and spinach leaves go pretty much with anything.
This is great for a vegetarian dish to ensure you get all of your vitamins and minerals. If you love your meat then chicken would go really well with this.
I have made quite a few mushroom dishes for the recipes click below:https://www.creativecookblog.com/post/traditional-cream-of-mushroom-soup
Prep: 10 mins
Cooking time: 1 hour
-Handful of spinach leaves
- 1 vegetable stock cube
-100ml Creme Fraiche
-1 tsp Parsley
-1 tsp Chives
-1 tsp Coriander
-1 tsp Tarragon
Chop the mushrooms
Fry in butter and garlic until sautéed
Put the mushrooms into a blender (leave some of the mushrooms as they will go in the pot later)
Blend until you have a paste.
Chop the leeks.
Fry in butter until sautéed.
Scoop contents in a pot.
Add 100ml of cream and 1 vegetable stock.
Add parsley, chives, tarragon and coriander leaves.
Add the fried mushrooms.
Add spinach leaves and stir until wilted.
Serve in a bowl
Garnish with creme fraiche and parsley.