The perfect cream of mushroom soup




¦ 60g unsalted butter

¦ 2 leeks, cleaned and sliced

¦ 150g brown mushrooms, sliced

¦ 150g portobellini mushrooms,


¦ 150g button mushrooms,


¦ 65ml (¼ cup) cake wheat flour

¦ 500ml (2 cups) chicken or

vegetable stock

¦ 1 carrot, diced

¦ 1 sprig fresh thyme

¦ Salt and freshly ground black


¦ 250ml (1 cup) cream

¦ 125ml ( ½ cup) chopped

flat-leaf parsley

42 Move! | 6 APRIL 2016


In a large saucepan, heat butter and add the

leeks. Cook over low heat for 15 to 20 minutes

until the leeks begin to brown.

Add sliced mushrooms and cook for 10

minutes, or until browned and tender.

Add flour and cook for a minute. Add stock and

stir for another minute, scraping the bottom of

the pot.

Add carrots, thyme, salt and pepper and

bring to a boil. Reduce heat and simmer for 15


Add cream and parsley. Place 2/3 of the soup

in a blender and blitz until smooth, return to

saucepan, mix through with soup in saucepan

and heat through. Do not boil.

Serve hot, garnished with store bought

croutons and wild mushrooms if desired

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