3medium-to-large leekstrimmed, cleaned, and sliced into roughly 1 cm rounds
One punnet(7–8 mushrooms)cleaned and sliced
4garlic clovesthinly sliced
¼teaspoonof chilli oil
A few sprigs of thyme
1sprig of rosemary
500mlor enough to cover vegetable or chicken stock
1large heaped tablespoon of crème fraîche
Instructions
Heat the oil and butter in a large saucepan over a low heat until melted.
Add the leeks, mushrooms, garlic, thyme, and rosemary. Gently sauté, stirring occasionally, until everything begins to soften.
Pour in the stock, ensuring the vegetables are just covered, and stir in the chilli oil.
Let it simmer gently over a low heat for around 45 minutes, stirring every so often.
Check the consistency. The mixture should be loose and brothy, but if there’s excess liquid, that’s perfect. Ladle it into a bowl or jar and keep it aside as a rich stock base for other recipes.
Finally, stir in the crème fraîche until fully combined for a creamy, luxurious finish.
Notes
This medley is a brilliant building block for soups, stews, pasta dishes, or even as a topping for toast or jacket potatoes. It’s a recipe to warm you through and keep your kitchen stocked with a touch of homemade comfort!