Creamy Mushroom Soup

1. 1

   Heat oil on medium heat in a large 16 cup pot.

2. 2

   Cook leeks, garlic and thyme for 5 minutes, until wilted.

3. 3

   Add mushrooms, cook on medium heat for 5-7 minutes until mushrooms have cooked down.

4. 4

   Add stock, bring to a boil, cover, lower heat and cook for 20 minutes.

5. 5

   Puree in a blender.

6. 6

   Return to a pot.

7. 7

   Stir in can of Carnation and heat soup.

8. 8

   Taste and adjust salt if necessary.

9. 9

   TIPS: garnish wiht sateed mushroom slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.