Creamy Mushroom Soup

Creamy Mushroom Soup
Main ingredients
  • Vegetables
Ingredients
Method

Ingredients

  • 2 tablespoons butter
  • 2 leeks, washed and chopped
  • 4 garlic cloves, chopped
  • 400g mixed mushrooms, reserving a few
  • 500g hot chicken stock
  • 250ml cream
  • salt and freshly ground white pepper
  • truffle oil, to drizzle (optional)
  • black and white sesame seeds, to sprinkle (optional)
  • extra mushrooms for serving (optional)

  • Method

  • 1
    Melt the butter in a Le Creuset 24cm Signature Round Casserole over a low heat and gently sauté the leeks and garlic until soft.
  • 2
    Chop the mushrooms roughly. Add to the leeks and cook on a medium heat for 3 minutes.
  • 3
    Pour in the hot stock and cook for a further 5 - 10 minutes. Transfer to a blender and blitz in batches until creamy.Warm the cream slightly and add to the puréed mushroom soup. Season and heat through.
  • 4
    Serve with some of the extra mushrooms that have been fried, along with a drizzle of trufflle oil. Sprinkle with sesame seeds.