This family-favourite soup can be made in less than 30 minutes.


  • Unsalted butter50g
  • Leek (white part only)1
  • Garlic, crushed2 Cloves
  • Mushrooms500g
  • Chicken stock470ml
  • Bechamel sauce500ml
  • Salt and pepperTo taste
  • Thyme6 Sprigs
  • Garlic powder1/2 Tsp
  • Crusty bread1 Loaf


  1. Melt butter in a large saucepan. Chop the leak and garlic then add to the saucepan and cook over medium heat, stirring occasionally until softened. Add the mushrooms and cook for a further five minutes, until soft.

  2. Add the chicken stock, béchamel sauce, garlic powder and salt and pepper then bring to the boil and simmer for two minutes.

  3. Ladle into warm bowls, garnish with thyme sprigs and serve with warm crusty bread.


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