Recipe

Serves:  4 people | Prep time:  10 minutes | Cooking time:  30 minutes

British | Vegetarian | Starter

Ingredients

• 350g Chestnut Mushrooms
• 1 Leek
• 1 clove of Garlic
• 1tbsp Olive Oil
• ½ tsp Salt
• ½ tsp Pepper
• 1 tsp Fresh Thyme Leaves
• 500ml Vegetable Stock
• 75ml Cowbelle Single Cream
• 500ml Vegetable Stock

Method

1. Heat the olive oil in a pan and add the garlic, leek, salt and pepper and cook for 5-10 minutes until the leek has softened.
2. Slice the mushrooms and add to the pan, with the thyme, then pan fry for 10 minutes until the mushrooms have cooked.
3. Add the stock and the cream and bring to a simmer.
4. Blitz the soup with a hand blender and serve hot with a drizzle of olive oil or cream.