CREAMY MUSHROOM SOUP
* 25g butter
* 1 medium brown onion
* 2 cloves garlic
* 1 medium leek, trimmed, halved, washed and thinly sliced
* 500g portabello mushrooms
* 200g button mushrooms
* 1L chicken stock ( I prefer Massel )
* 1/2 tub cream ( I prefer Phillidelphia cooking cream )
* t cream and chopped chives to serve
* Melt butter in a large saucepan over medium heat. Add onion, garlic and leek.
Cook, stirring, for 5 to 7 minutes or until softened. Add chopped mushrooms,
stirring until mushrooms have softened.
* Add stock. Bring to the boil. Reduce heat to medium. simmer for 15 mins or so, until mushrooms are soft and liquid has reduced slightly.
* Blend soup in batches, until smooth.
* Return soup to pan. Season with salt and pepper. Add cream. reduce heat to low. Cook, stirring
for 5 mins until warmed through. Ladle into bowls, top with cream and chives.
ENJOY
BELINDA X