Leek and Fennel Soup with Shittake Mushrooms

Serves: 2 main or 4 as a side dish. Prep: 6 mins. Cook: 20 mins

Ingredients

• 2 large leeks
• 3 cloves minced garlic
• 1 large bulb fennel
• 3 tbsp olive oil
• Large pinch salt & pepper
• 3 sprigs fresh thyme
• 1l vegetable stock

To top

• 50g shiitake mushrooms
• 1 clove garlic (optional)
• Sprig fresh thyme
• Tsp olive oil
• Pinch salt

Method

1. Prep the leeks by slicing them into approx 3cm thick dice.
2. Add the leeks to a large pot with a tsp olive oil and fresh thyme and simmer for 5 minutes. Chop and dice the fennel then add to the pan with the chopped leeks and cook for a further 5 minutes. Once the leeks and fennel have softened add the minced garlic cloves and simmer for a further 1 minute.
3. Add the 1l of vegetable stock and a large pinch of salt and pepper, the simmer for around 10 minutes. Using a hand blender or a food processor add the soup mix and blend until silky smooth.
4. In a small frying pan, add a drizzle of olive oil, fresh thyme and chopped shiitake mushrooms and gently fry until browned and slightly crispy (optional) add the minced garlic to the mushrooms and fry for a further 1 minute until cooked.
5. Serve the creamy soup into two bowls then add the shiitake mushrooms.
6. Swirl a glug of olive oil on top and garnish with the fennel leaves.

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Craven&ValleyLife Autumn 22