Mushroom, leek & thyme soup
Prep 20 mins | Cook 45 mins | Serves 4
2 tbs olive oil
2 leeks, trimmed, halved lengthways and thinly sliced
2 garlic cloves, finely chopped
400g Desiree potatoes, peeled and diced
500g cup or button mushrooms, roughly chopped
31⁄2 cups chicken stock
2 tsp thyme leaves + extra sprigs, to serve
1⁄2 cup reduced fat sour cream
Grilled bread, to serve
Step 1 Heat oil in a large saucepan over medium heat. Add leeks and garlic. Cook, stirring often, for 4–5 minutes until leeks are tender. Add potatoes and mushrooms, Cook, stirring often, for 5 minutes. Stir in stock, cover and bring to the boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 20 minutes until potatoes are tender. Remove from heat.
Step 2 Blend or process soup until smooth. Add thyme and sour cream and heat soup over medium heat, stirring occasionally, for 4–5 minutes until hot. Season with salt and pepper to taste. Ladle into bowls, top with thyme sprigs and serve with grilled bread.
Good for you ... Button Mushrooms
Fresh mushrooms differ from vegetables in that they supply mainly B group vitamins rather than contributing vitamin C and carotenoids (which are converted in the body to vitamin A).
They are a source of riboflavin (vitamin B2) and niacin, both of which contribute to the normal release of energy from food. They are also a source of the B vitamins pantothenic acid and biotin which both contribute to normal metabolism of fat.
A source of selenium, a mineral which contributes to the maintenance of hair and nails and the way the body uses iodine in its production of thyroid hormones.