Delicate Mushroom and Leek Soup
- 8 hours
- 25 minutes
- 2oz Butter
- 5oz Onion, Finely sliced
- 12oz Leek, finely sliced
- 12oz Button Mushrooms, sliced (quarter reserved)
- 6 floz Dry White Wine
- 2 Bay Leaves
- 1 ½ pts Chicken Stock
- 1 tsp Sea Salt
- 20 grinds Black Pepper
- ¼ Ground Mace
- 1 tbsp Cornflour
- 10 floz Milk
- 3 tbsp Medium Dry Sherry
- 5 floz Single Cream
- 1 tbsp Chives or Parsley, finely chopped (to garnish)
- Melt butter in a heavy bottomed pan and saute the onion covered for 5 minutes. Remove lid and cook for a further 5 minutes, until golden and transparent.
- Add the leek and three quarters of the mushrooms and cook for 5 minutes, stirring. Pour in the wine and allow to bubble for 3 minutes, then add the bay leaves, stock and seasonings.
- Cover and cook for 15 minutes, until the vegetables are tender. Take out bay leaves.
- Puree the soup in liquidiser or blender and return to the pan. Stir in the cornflour and milk which have been mixed together.
- Add the reserved mushrooms, finely sliced and bring the soup slowly to the boil. Simmer for 3 minutes. Let it cool and then refrigerate for at least 8 hours. Cover with cling film.
- When ready to serve, reheat until almost bubbling with sherry, taste for seasoning and serve immediately. Pour some cream in the centre of each dish on top of the soup with the chopped chives or parsley.
This soup will freeze for three months, adding sherry and cream after freezing.