Portabella Soup

• 2 medium leeks, white parts only, sliced
• 1 ounce bacon (one large strip streaky)
• 4 large portabella mushrooms, gills removed, chopped
• 1 teaspoon thyme
• 12 cup sour cream
• 12 cup feta cheese
• 13 cup dry red wine
• 2 cups chicken stock (if you have it, or 1 cube with 2 cups water)

1. Put the strip of bacon in a heavy bottomed medium sized sauce pan and fry on medium heat until crisp.
2. Add the leeks and cook until softened, on low heat.
3. Add a splash of water if they are sticking or starting to brown.
4. Stir often.
5. Once softened, add the mushrooms and cook for another 20 mins, until softened.
6. Stir frequently.
7. Add the red wine and simmer for about 5 minutes.
8. Either add 2 cups of homemade chicken stock or, add 2 cups of water and the stock cube to the pot and simmer for another 20 minutes.
9. Taste broth to check if it needs salt.
10. Put the soup into the blender and blend on chop for 30 seconds or until the soup is pureed.
11. Add in 1/2 c .
12. sour cream and blend on stir for 10 seconds.
13. Pour into soup bowls.
14. Sprinkle the top of each soup with 1/4 Celsius feta.

leeks, bacon, portabella mushrooms, thyme, sour cream, feta cheese, red wine, chicken stock

Taken from www.food.com/recipe/portabella-soup-115205 (may not work)