Creamy Mushroom and Leek Soup

Ingredients:

• 300g brown mushrooms, sliced
• 1 leek, sliced
• 2 cups fresh full-cream milk
• 1 cup vegetable stock
• 1/2 cup fresh cream
• 2 garlic cloves, crushed
• 1 tbsp butter
• Fresh thyme
• Salt and black pepper

Method:

1. Melt butter and sauté leek and garlic until soft.
2. Add mushrooms and cook until golden.
3. Pour in stock and simmer for 10 minutes.
4. Blend until smooth.
5. Stir in milk and cream and heat gently.
6. Serve with fresh thyme and crusty bread.