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40 minute soup - perfect for a cold rainy day in autumn.
Serves: 4 Time: 40 minutes
Ingredients
2 tablespoons olive oil
1 onion, sliced
1⁄2 leek, chopped
500g mushrooms, sliced
1 small carrot, chopped
1 small parsnip, chopped
1 small potato, peeled, cubed
600ml vegetable stock
100ml cream fraiche
1 slice of sourdough for dunking per person
Method
In a large pot, heat the oil, and sauté the chopped onion and sliced leek for about 3 minutes.
Next, add the sliced mushrooms and fry for another 10 minutes stirring now and then. Add the carrot, parsnip and potato. Mix well and cook for 3-4 minutes. Season with salt and pepper.
Pour in the hot vegetable stock and bring to the boil. Simmer, covered for about 15 minutes. until the vegetables are soft.
Mix with a hand blender until smooth, add cream at the end and serve with your sourdough. Easy!
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Rosie ❤️
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