Leek and Mushroom Soup

with sherry

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Ingredients

3 stalk(s)	leek, sliced
250 g	mushrooms, sliced
2	onions, chopped
2 clove(s)	garlic, minced
30 g	butter
	salt and freshly ground black pepper
600 ml	milk
400 ml	vegetable stock
3 tbsp	dry sherry
3 tbsp	cornflour
2 tbsp	parsley, chopped
1 dash(es)	Worcestershire sauce

Method

Preparation time: ca. 15 min / Cooking / Baking Time: ca. 20 min / Grade of difficulty: easy / Calories per portion: n/a

In a saucepan, melt the butter. Sauté the onions and the garlic until lucent. Add the mushrooms and the leek and cook stirring for some minutes. Pour in the milk and the stock and bring to a boil. Reduce the heat and simmer for 10 minutes.

Mix together the sherry and the cornflour, add to the soup and cook for 2 more minutes. Season to taste with salt, pepper and Worcestershire sauce.

Ladle the hot soup into soup bowls and serve sprinkled with parsley.