Leek And Mushroom Soup

1. 1

   Melt butter in a large pan and sweat leeks for 5-6 mins until softened. Set aside 2 tbsp leeks then add flour to pan and cook for 1 min. Gradually add stock then cheese and simmer for 5 mins, stirring.

2. 2

   In a separate pan, heat oil and saute mushrooms over medium-high heat until tender and browned then add to soup. Add ham to frying pan and cook for 1 min then set aside.

3. 3

   Season soup then distribute between warmed serving bowls. Top with ham and reserved leeks.

* Per serving · 4 servings · Values may vary.

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