Mushroom & Squash Soup
Serves 6
Prep Time 15 mins
Cooking 35 mins
Level low
Ingredients
- 650g, mixed and sliced Mushrooms
- 200g, finely diced Squash
- 3 tbsp Butter
- 1 ltr Vegetable Stock
- 200ml Dry White Wine
- 2 pots Hanini Creamylight for Cooking, Original
- 4, sliced Leeks
- 5, minced Garlic Cloves
- Salt & Pepper
Clean the leeks and cut the white ends into small pieces. In a large skillet melt the butter and add the leek together with the garlic. Sauté for about 5 minutes until soft, remove and set aside. Add the mushroom and squash and sauté for about 10 minutes or until the moisture from the mushrooms has released and evaporated. Remove 3/4 of the mix and set aside. Return the leeks to the pot add the stock and the wine and bring to boil. Turn heat on low and simmer for about 15 minutes. Puree the soup with an electric immersion blender. Return the remaining mushrooms/squash back to the pot, stir in the cream and season with salt and pepper to taste. Serve warm.
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