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Omi’s Mushroom Soup

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TRH Omi's Mushroom Soup

400g mushrooms – slice 4 for Garnish and chop the balance finely
2 baby leeks- finely sliced
1 large onion diced
50g butter
Garlic salt
Black pepper
3 tbsp cream cheese
125 ml fresh cream
1 vegetable stock cube dissolved in 3 cups of hot water

Heat butter and fry the 4 sliced mushrooms until golden brown and set aside.
Add the mushrooms, onions and leeks and cook until the water has dried up and fry it well in the butter.
Add garlic salt and black pepper and thyme.
Add the vegetable stock and bring to the boil.
Remove from heat and cool for a while. Keep back 1/2 cup of the mushrooms and blend the balance.
Put it back in the pot and heat up and add 3 tbsp cream cheese and mix until it dissolves. Lower the heat and add the fresh cream and simmer.
Adjust seasoning and add parsley. Garnish with fried mushrooms.

Prepared, tried and tested by: Omi Nair

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