Cream of Mushroom and Leek Soup

    30 minutes

    Crisp bacon pieces and sour cream add a special touch to this luxurious winter soup. Lovely served with crusty bread.

    6 people made this

    Serves: 4 

    • 90g butter
    • 500g flat mushrooms, stems removed, caps wiped clean and roughly chopped
    • 2 leeks, washed and sliced
    • 3 tablespoons plain flour
    • 3 cups chicken stock
    • 1 cup pouring cream
    • 2 tablespoons chopped parsley
    • salt and freshly ground black pepper
    • 1 tablespoon oil
    • 4 rashers bacon, rind removed, chopped
    • 4 tablespoons sour cream, to serve
    • sage leaves, to garnish

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Melt the butter in a large heavy-based saucepan over medium heat. Reduce the heat, then add the mushrooms and leeks and cook, stirring, until the vegetables have softened.
    2. Increase the heat, add the flour and cook, stirring, for 1 minute. Remove the saucepan from the heat and gradually stir in the stock. Return to the heat and stir until the soup boils and thickens. Reduce the heat and simmer for 5 minutes. Stir in the cream and parsley, season to taste with salt and pepper, and gently heat through for a few minutes, taking care not to let the soup boil.
    3. Meanwhile, heat the oil in a frying pan until sizzling. Add the bacon and cook, stirring, until crisp. Drain on paper towels.
    4. Ladle the soup into four warmed serving bowls and top each with a spoonful of sour cream. Sprinkle the bacon over the top and garnish with sage leaves.

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    Reviews in English (1)


    Altered ingredient amounts. Lovely recipe. Very easy, but I found it a bit floury so I'd recommend using a bit less flour and adding more stock to the soup.  -  06 Oct 2009