Mushroom, Leek & Potato Soup
2 tablespoons sunflower oil
1 leek washed and finely sliced
500g mushrooms washed and sliced
2 large potatoes cut into pieces the size of a sugar cube
1 litre of hot water mixed with a chicken or vegetable stock cube
1 teaspoon of cumin
Heat the oil in a large saucepan and add the leeks, on a low light fry until
the leeks are soft, approximately 3 minutes.
Add the sliced mushrooms and potato, simmer for 2-3 minutes. If using cumin
add now and mix well.
Add the water mixed with stock and gently stir.
Boil rapidly for 5 minutes then cover pan and simmer for 25 minutes.
This soup will keep well in a fridge for up to 3 days.
Recipe by Francine Russell, Working with Food As a Tool for Positive Change 0117 914 0749. See Francine on her cake stall at the Slow Food Market.
Reviews in the Local Food Directory are submitted to Bristol Friends of the Earth by members of the public. While we do our best to check the accuracy of any factual information in the reviews, any opinion expressed in the review is that of the reviewer him/herself, and does not represent an official endorsement or criticism by Bristol Friends of the Earth. If you feel that a reviewer has been inaccurate or unfair, why not submit your comments on their review?