A delicious, quick and easy creamy soup that anyone could make.
50 g butter
300 g mushrooms (sliced)
3 cloves of garlic (crushed)
1 leek (roughly chopped)
2-3 sprigs of fresh thyme or a tsp dried thyme
600 ml vegetable (or chicken) stock
100 ml milk
Salt and pepper
Melt the butter in a saucepan
Add garlic and leek and fry for a few minutes. Add the mushrooms and fry for another 10 minutes stirring occasionally.
Add the stock and bring to a boil then turn down to simmer for around 15 minutes.
Remove from heat and blend contents of the pan until smooth.
Return to the heat, add milk, season with salt and pepper and simmer for another 5 minutes.
Serve with a sprig of parsley.
Garlic croutons would go nicely with this too.