Easy recipe Creamy Leek And Mushroom Soup Recipe

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one tablespoon olive oil (Recipes by ingridients olive oil) about two leeks, halved lengthways, washed, thinly sliced about two garlic cloves, crushed one/about two cup dry white wine (Recipes by ingridients dry white wine) (such as semillon) three hundred and seventy-fiveg flat mushrooms, roughly chopped two hundredg Swiss brown mushrooms, halved four to four one/about two cups Campbells Real Stock Chicken (see note) about two dried bay leaves (see note) one third cup light thickened cream four slices wholegrain toast, to serveStep one Heat oil in a large saucepan over medium heat. Add leeks and garlic. Creamy Leek And Mushroom Soup Recipe. Cook, stirring often, for five minutes or until leeks are tender. Add wine and cook for one minute. Step about two Add mushrooms and stir to combine. Creamy Leek And Mushroom Soup Recipe. Cook, stirring often, for ten minutes or until mushrooms start to soften. Creamy Leek And Mushroom Soup Recipe. Add four cups stock and bay leaves. Bring to the boil. Step three Reduce heat to medium-low. Creamy Leek And Mushroom Soup Recipe. Cover and simmer for ten minutes. Creamy Leek And Mushroom Soup Recipe. Remove from heat. Creamy Leek And Mushroom Soup Recipe. Set aside to cool slightly. Remove bay leaves. Step four Blend soup, in batches, until smooth. Return soup to saucepan over medium-low heat. Stir in cream. Creamy Leek And Mushroom Soup Recipe. Cook, stirring, for four to five minutes or until hot, adding extra stock if necessary (see note). Season with salt and pepper. Ladle into serving bowls. Serve with toasted bread..