Bacon, leek and mushroom chowder
Preparation Time: 5 minutes
Cooking Time: 1 hour
100g leeks, sliced
1 large onion, diced
3 cloves garlic, diced
250g bacon rashers, fat and rind removed, chopped
250g mushrooms, sliced
250g potatoes, peeled and diced
750ml vegetable stock
Freshly ground black pepper to taste
Heat oil in a heavy based pan. Fry the leek, onion and garlic, and sweat until soft. Add bacon and fry for 5 minutes. Add the potato and mushrooms and fry for another 5 minutes, stirring regularly.
Add stock and bring to the boil.
Reduce the heat and simmer for 30-40 minutes until potatoes are soft.
Stir in the milk and reheat without boiling. Simmer for 20 minutes.
Season to taste.
To Serve: Serve with freshly chopped parsley.