Sufra Dayma: Cheese and Leek soup By Moushira Abdel-Malek Ingredients: 1 kg leeks (trimmed and sliced up till the light green) 1 litre meat or chicken stock 1 jar sliced button mushrooms (drained) 200 gms cream cheese 1 tbsp finely chopped parsley leaves 2 tbsp corn oil Salt + pepper + nutmeg Method: In a large cooking pan, heat the oil and add the leaks to lightly brown them. Add the stock, bring to the boil, cover and cook for about 15 minutes over medium heat. Add drained mushrooms to soup. Stir in the cheese and allow to melt in the hot soup (which must be off the heat). Season to taste with seasoning. Sprinkle parsley on top and stir once. Serve immediately with French bread or crusty rolls.
