Leek and mushroom soup

Use a variety of mushrooms for this leek and mushroom soup.

Ingredients

• 30 ml (2 tbsp)olive oil
• 30 ml (2 tbsp)butter
• 1 L (4 cups)chicken broth
• 1 leek, chopped
• 1 carrot, diced
• 1 clove garlic, finely chopped
• 1 lb (454 g)assorted wild mushrooms (portobello, porcini, shiitake), sliced
• 2 sprigs of fresh thyme, chopped
• 45 ml (3 tbsp) flour
• 364 g (1 ½ cups) Olympic Organic plain yogurt
• 30 ml (2 tbsp)of fresh flat-leaf parsley, chopped
• Salt and pepper, to taste

Preparation

1. In a large saucepan, heat the oil and butter and sauté the leek, carrot and garlic until soft.
2. Add the mushrooms and thyme and continue cooking until golden.
3. Sprinkle with flour and season with salt and pepper.
4. Continue cooking and stirring for about 1 minute.
5. Add the broth, cover, and bring to a boil.
6. Reduce heat and simmer for about 15 minutes.
7. Add the yogurt and heat without boiling. Garnish with parsley.