250 g sliced mushrooms
125 g risoni pasta
45 g butter
4 cups vegetable broth
1/2 cup cream
2 fine sliced leeks
2 tbsp chopped thyme
1 tbsp mustard seeds
Melt butter in a pot.
Add the leek and the mustard seeds and cook for 5 minutes.
Add mushrooms and the thyme and cook for 5 more minutes.
Add the broth and the pasta and bring to the boil.
Lower the fire and cook for 15 more minutes.
Add the cream and cook for 5 more minutes.