Saturday, 28 January 2017

Gluten free leek and mushroom soup


3 large flat mushrooms (mine were very large) sliced
1 large leek chopped
1 large onion chopped
2 small potatoes diced
handful of basil, rosemary and thyme
salt and pepper to taste
Knorr vegetable stock cubes x 2 to make 1 pt stock


Saute the onions in olive oil and add the the chopped leeks.  Put the lid on and let them soften over a low light.

Add the mushrooms, stirring as you put them in, add the chopped potatoes and herbs/seasoning, stir again and then add the stock.

Cook on a low light for about fifteen minutes.  Add cream or creme fraiche but don't overheat.

Blitz with a stick blender or blend in a liquidiser.

This soup is quite dark in colour, if you don't like that, add less mushroom, more vegetables or add more cream etc to lighten.

Season to taste.

Serving ideas:

As gluten free goes you could use the bread for croutons however I decided to use broken gluten free crackerbread pieces as croutons.

Fry some slices of chestnut mushrooms and place on top of soup before serving.

Add some shredded beef or chicken to make a chunkier soup.

Enjoy :)