Serves 4 as an entree; 2 as a main meal
150g oyster mushrooms, torn into strips
1 large leek, chopped
1tbsp butter or olive oil
1/2 tsp smoked pimenton
750ml vegetable stock
Sour cream & chopped Italian parsley
Saute leeks, then mushrooms in butter/olive oil until soft. Add pimenton and saute 1 minute longer, then add stock. Cover the pan and simmer on low heat for about 20 minutes. Blend half the soup and return to the pot. Serve with a generous spoonful of sour cream, chopped parsley and sour dough toast. You can make the soup a day or two in advance – the flavour deepens beautifully!