Cepes & leek soup

If you don’t often work with wild mushrooms, make sure you get ones you know – cepes are great – clean them thoroughly, and soak them in lightly salted water before cooking.

To make this light seasonal soup you will need:

• 3 large cepes
• 1 medium onion, chopped
• 2 leeks, chopped
• 3 tsps tomato paste
• 1 tsp oyster sauce
• 1 carrot
• 3 bay leaves, dried or fresh thyme bouquet garni
• salt & pepper
• (you could also add a medium-sized potato, if you’d like)

1. Bring a medium pot of water to a boil. Add the bouquet garni.

2. Lightly saute onions & leeks until lightly golden. Season with salt and add to the pot of water.

3. Add oyster sauce, tomato paste and potatoes, if you are using them.

4. Bring back up to a boil and add chopped mushrooms & carrots. Taste and add more salt and pepper as necessary.

5. Let simmer at low-medium heat, covered, for 20-30 minutes. You still want your carrots crunchy!