Leek And Mushroom Soup - cooking recipe

Ingredients

50 g butter
4 None leeks, trimmed and thinly sliced
50 g plain flour
1.5 litres vegetable stock
200 g soft cheese with herbs
300 g mushrooms, wiped and quartered
125 g cooked ham, cut into thin strips

Preparation

Melt butter in a large pan and sweat leeks for 5-6 mins until softened. Set aside 2 tbsp leeks then add flour to pan and cook for 1 min. Gradually add stock then cheese and simmer for 5 mins, stirring.
In a separate pan, heat oil and saute mushrooms over medium-high heat until tender and browned then add to soup. Add ham to frying pan and cook for 1 min then set aside.
Season soup then distribute between warmed serving bowls. Top with ham and reserved leeks.