Creamy Leek and Mushroom Soup
Leek and mushroom soup is earthy and satisfying. Lemon gives this soup a lift of bright flavor and the tarragon lends an aromatic, anise-like flavor. A food processor makes quick work of thinly slicing the mushrooms, but you can slice them by hand. If you don’t like tarragon, use thyme. For vegan soup use plant-based butter and vegetable broth.
Potato, leek and chicken soup
This potato, leek and chicken soup is Katie Quinn Davies' take on the traditional chicken soup remedy.
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HEARTY MULLIGATAWNY SOUP
Julia Frey |{Vikalinka}