Des & Olive Thorpe’s Leek & Mushroom Soup by Trish Deseine

Des & Olive Thorpe’s Leek & Mushroom Soup by Trish Deseine

Serves 6 | 25 mins prep & cooking


  • 1 leek
  • 400g mixed mushrooms, washed and chopped
  • 2 shallots finely chopped
  • 1 litre vegetable or chicken stock
  • 50g butter
  • Dash of cream
  • Salt and pepper
  • Small handful of bean sprouts
  • Ballyhoura Cep oil


Heat the butter in a saucepan and sweat the shallots until soft. Add the leek and mushrooms and cook for 5 minutes or so. When the mushrooms have softened and released their juices, add the stock, bring to a simmer and leave to cook for 15 minutes or so, until all the vegetables are soft. 
Blitz until smooth, add the cream and season. Serve with soda bread, a drizzle of cep oil and a sprinkling of bean shoots.
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