Mushroom & Leek Soup

Method:

Combine the broth, ginger, and spring onions in a large saucepan and bring to a boil. Lower heat, cover and simmer.

In a sauté pan, heat the oil over medium heat. Add the leeks and sauté for five minutes, then add the mushrooms and continue sautéing for 3 minutes. Remove from heat and add the vegetables, along with any oil left in the pan, to the soup.

Simmer for 5 minutes or until vegetables are just tender. Adjust seasonings and serve.

Ingredients:

• 4 C vegetable broth
• 2 thick slices fresh ginger
• 2 spring onions, roughly chopped
• 1 Tbsp olive oil
• 2 leeks, sliced into thin slivers
• 200g mushrooms, sliced
• salt and pepper, to taste