Creamy Mushroom Soup

Instructions

• • Melt butter is a large saucepan. Add leeks and garlic and cook over medium heat, stirring occasionally, until softened. Add the mushrooms and cook for 5 minutes, until soft.
  • Add the chicken stock and béchamel sauce and bring to the boil, simmer for 2 minutes. Season with salt and pepper.
  • Ladle into warm bowls and garnish with thyme sprigs.