Mushroom soup

Serving size: 4 people

Ingredients

1 carrot, peel and cut into pieces
½ leek, cut into pieces
½ celery stick, cut into piece
1 onion, peel
3 liters water

1 tablespoon butter

3 pieces small potatoes, peel and cut into small pieces

500 g mixed mushrooms
1 liter vegetable stock (or more)
Salt and pepper to taste

Method

To make the vegetable stock:
1. Combine all the vegetables and water in a large pot on a high heat. When the water boils, reduce the heat and simmer for 30 minutes.

To make the soup:

1. Melt the butter in a medium pot on a medium high heat and sautée the potatoes for 5 minutes. Combine the mushrooms and sautée for another 2 minutes.

2. Cover the mushrooms and potatoes with vegetable stock and increase the heat until the soup boils and reduce the heat and simmer for 30 minutes or until the potatoes soften.
3. Take out some of the mushrooms and potatoes with a little amount of soup into a blender, and blend until smooth. Repeat the process until there is no more potatoes and mushrooms. Put the blended soup back into the pot and season with salt and pepper.
4. Serve with your favorite bread :)