Mushroom and Leek Soup
|Vegetable stock/Water plus 2 teaspoons yeast extract||1 1⁄2 Pint (850 Milliliter)|
|Parsley||1⁄2 Teaspoon, chopped|
|Mushrooms||1⁄2 Pound (225 Gram)|
|Ground black pepper||To Taste|
1. Chop the carrots and leeks.
2. Bring the stock to the boil, add the carrots, leeks and parsley and cook until the vegetables are done.
3. Strain off the liquid and add to it the thinly sliced mushrooms. Cover the pan and simmer gently for 30 minutes, adding salt and pepper to taste.