Delicious soup with leek and celery, topped with baked mushrooms and some crispy bacon
Course Soup
Cuisine Dutch
Keyword celery, leeks, mushrooms
Diet Gluten free
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Servings 4people
Calories 211
Ingredients
1onionsliced
2clovesgarlicfinely chopped
4leeks
4celery stalks
2thyme sprigsleaves only
1literstock
200grammushrooms
100grbacon cubes
Butterfor baking
salt and pepper
Instructions
Cut the leeks and wash them well. Also chop the celery in pieces.
Take a large souppot and melt the butter. Start by baking the onions until translucent. Add the garlic and the rest of the vegetables. Briefly bake them too. Add the thyme. Pour in the stock and cook for about 15-20 minutes or until cooked. You can puree the soup as I have done or serve it as is. Season with salt and pepper to your liking
Cut the mushrooms in smaller pieces and bake these with the bacon cubes separately in a frying pan and serve on top of the soup.