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- Mushroom, Leek and Sage Soup with Smoked Houmous
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Ingredients
- 2 cloves of garlic
- 20 g of fresh sage leaves, finely chopped (reserving a few whole leaves to garnish)
- 5 tbsp of extra virgin olive oil
- 250 g of portobello mushrooms, sliced
- 125 g of shiitake mushrooms, sliced
- 200 g of chestnut mushrooms, sliced
- 1 litre of vegetable or chicken stock
- 150 g of moorish smoked houmous original
- 3 leeks, thinly sliced