Mushroom and white wine soup
( SERVES 4 )
Flavoursome and ‘easy as’.
- Melt the butter in a medium-large saucepan on medium heat.
- Wash and thinly slice the leek. Sauté for 5 minutes in the butter, until softened. Add the mushrooms, stir well and cook until they start to soften. Place a few aside for the garnish.
- Add the flour to the saucepan and stir well. Slowly add the stock and wine. Simmer for 5 minutes.
- Remove from the heat and purée with a stick blender. Return to the saucepan and slowly bring to the boil. Stir in the cream. Garnish with the reserved mushrooms.