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Mushroom and Leek Soup
EVERYDAY GOURMET WITH JUSTINE SCHOFIELD12Ingredients
70Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. extra-virgin olive oil
- 1 onion (finely diced)
- 1 stalk celery (trimmed and finely diced)
- 1 leek (large, white part only, washed well and thinly sliced)
- 4 cloves garlic (thinly sliced)
- 1 handful rosemary leaves (roughly chopped)
- 2 bay leaves
- 500 grams mushrooms (wiped clean with paper towel and sliced)
- 1 liter gluten (free stock, vegetable or chicken or water)
- shaved Parmesan (to serve, optional)
- extra-virgin olive oil (optional)
- chilli oil (optional)
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