Mushroom soup

24 Feb

Serves 4

About 500g mushrooms – mixed or all of one type
35g butter
2 tbsp olive oil
1 leek, sliced
1 small potato, peeled and diced
1 large onion, peeled and chopped
2 cloves of garlic, peeled and chopped  Salt and freshly ground black pepper
1 litre vegetable or chicken stock
100ml double cream
1 tbsp chopped parsley

Melt the butter in a pan with the olive oil, then add the garlic, onion, leek, and potato. Sweat the vegetables for a few minutes.
Clean and chop the less-attractive mushrooms, then add to the vegetable base to cook through.
Pour in enough vegetable stock to cover the ingredients. Simmer for 10 minutes.

Using a ladle, transfer the soup to a blender. Blend the soup to a smooth creamy consistency. Pour the soup into a new pan and re-heat.
Next, roughly chop the A-list garnish mushrooms and simply sauté in more butter and olive oil, with plenty of salt and pepper, until brown.

Season the soup with salt and pepper and add a good glug of cream.
The soup is now ready to serve. Pour into bowls and garnish with the sautéed mushrooms.




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