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Title: Leek, Mushroom & Chanterelle Soup
Categories: British Soup Mushroom
Yield: 8 Servings
| 4 | tb | Butter |
| 1 | Onion; chopped | |
| 3 | md | Leeks; finely sliced |
| 8 | oz | Mushrooms; chopped |
| 8 | oz | Chanterelles; chopped |
| 5 | c | Chicken stock |
| Salt & pepper to taste | ||
| 1 | tb | Parsley; finely chopped |
Melt the butter in a saucepan, add the chopped onion and cook until the onion is soft and translucent. Then add the leeks and cook for a further 5 minutes. Add the chopped mushrooms and chanterelles and cook for a minute or two with the leeks and onion, then pour in the stock. Simmer very gently for 15 minutes.
Season to taste with salt and pepper and, just before serving, stir the parsley through the soup. "Lady MacDonald's Scotland: The Best of Scottish Food & Drink" : by Claire MacDonald A Bullfinch Press Book by Little, Brown & Co., London ISBN = 0-8212-1809-3 Scanned and formatted for you by The WEE Scot ~- pol Mac Griogair
From: Fred Ball Date: 30 Nov 96 National Cooking Echo Ä
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