Wild Mushroom and Leek Soup

2 leeks, white and pale green parts, chopped

2 tbsp butter, room temperature

600g wild mushrooms, roughly chopped

5c vegetable stock

2 cloves garlic, chopped

1 tbsp flour

3 tbsp milk

1 tbsp dill, chopped

1 tbsp mint, chopped

 

Saute leek in 1 tbsp butter for 10 minutes. Add mushrooms, cook 5 min. Add stock and garlic, boil, simmer, 20 min. Blend until smooth, return to heat. Blend 1 tbsp butter and 1 tbsp flour into a paste, add slowly to soup. Add milk, herbs, salt and pepper, simmer 10 min.

 

Source: Serbian Culinary Art by Jasmina Masala