Mushroom soup with pumpkin seeds recipe

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  • Serves 1
  • 5 mins to prepare and 20 mins to cook
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Customer recipe by Brenda Gower
Added 68 months ago

Heat the butter in a pan and gently cook the leeks for 5 minutes, until softened.
Add the garlic and mushrooms and fry for 5 more minutes.


Add the stock, bring to the boil and simmer for 10 minutes.


Remove from the heat and stir in the creme fraiche. Season to taste with salt and pepper and transfer to a blender and blend until smooth. Alternatively, use a stick blender in the pan.
Dry fry the pumpkin seeds until toasted and scatter over the soup.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 1 tbsp - butter
  • leeks, white part only, sliced
  • garlics cloves, crushed
  • 400g - mushrooms, sliced
  • 450ml - vegetable stock
  • 110ml - creme fraiche
  • salt and pepper
  • 2 tbsp - pumpkin seeds
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