Mushroom, Leek & Potato Soup

Serves 4

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.

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