Ingredients
4 leeks
800g mushrooms
1 sprig fresh thyme
Knob butter
1 tbsp vegetable oil
1 litre stock
Preparation
Chop and wash leeks, then add to large saucepan with melted butter and oil. Cover and sweat for ten minutes.
Remove mushroom stalks and add along with stock and thyme, simmer for twenty minutes.
Whizz and serve.
