Portabella Soup

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 2 medium leeks, parts only, sliced
• 1 ounce bacon (one large strip streaky)
• 4 large portabella mushrooms, gills removed, chopped
• 1 teaspoon thyme
• 1/2 cup sour cream
• 1/2 cup feta cheese
• 1/3 cup dry red wine
• 2 cups chicken stock (if you have it, or 1 cube with 2 cups water)

Recipe

• 1 put the strip of bacon in a heavy bottomed medium sized sauce pan and fry on medium heat until crisp.
• 2 add the leeks and cook until softened, on low heat. add a splash of water if they are sticking or starting to brown. stir often. once softened, add the mushrooms and cook for another 20 mins, until softened. stir frequently.
• 3 add the red wine and simmer for about 5 minutes. either add 2 cups of homemade chicken stock or, add 2 cups of water and the stock cube to the pot and simmer for another 20 minutes.
• 4 taste broth to check if it needs salt.
• 5 put the soup into the blender and blend on “chopâ€? for 30 seconds or until the soup is pureed.
• 6 add in ½ c . sour cream and blend on “stirâ€? for 10 seconds. pour into soup bowls. sprinkle the top of each soup with ¼ celsius feta.