1 Large Leek (sliced)
1 Spanish Onion (sliced)
1 teaspoon Thyme (leaves only)
100 grams of Shitake Mushrooms (sliced)
500 grams of button Mushrooms (sliced)
700 grams of large Field Mushrooms (approximately 4 cut into small pieces)
30 grams of butter
4 tablespoons of Extra Virgin Olive Oil
1.5 Litres of Chicken Stock (home made)
Extra Thyme Sprigs for garnish
Salt & Pepper to taste
Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 6-8 people
Before washing the leek cut off approximately 1 inch off the dark green leaves. You will also need to cut the root off the white part of the leek. Cut the leek lengthwise and fan out, rinse under running water. If you find that the leek is especially dirty you may want to further cut the leek and fan out. Run the leek under running water until you are satisfied that all the dirt and sand has been washed away. With a paper towel pat dry the leek to remove the remainder of the water.
Place a large pot on medium heat, add the olive oil, butter, sliced leek, sliced onion and sauté for 5-10 minutes until the onion and leek become translucent. Add the mushrooms, thyme and mix well with the leek and onion. Continue to cook until all the mushrooms have changed their colour from light to dark and have released some of their moisture. Add the chicken stock and bring to a gentle boil. Reduce the heat and allow to simmer for approximately 20 minutes.
After 20 minutes turn the heat off, allow the soup to stand for 5 minutes. With a bamix or blender puree the soup and garnish with some thyme, a dollop of cream, a little bit of leek and serve with crusty bread.