Friday, November 19, 2010

Thursday : mushroom-leek soup

Driven by the mushrooms I found on sale...

Cook some quartered mushrooms in butter over high heat until they take on some color. Add sliced leek and cook a bit longer until the leek softens. Add chicken bouillon, water, a bay leaf, and a couple cloves, and let simmer 15-20 minutes. Puree, add additional butter to taste, and serve sprinkled with a bit of raclette spice.

Together with bread and big salad this made for a nice meal.

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