Mushroom and white wine soup

Flavoursome and ‘easy as’.

Ingredients

50 g	Butter
1	Leek, white and pale green part only
800 g	Button mushrooms (Main)
3 Tbsp	Plain flour
3 cups	Chicken stock, can use up to 4 cups (Main)
1 cup	White wine (Main)
1 cup	Cream

Directions

1. Melt the butter in a medium-large saucepan on medium heat.
2. 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.
3. Add the flour to the saucepan and stir well. Slowly add the stock and wine. Simmer for 5 minutes.
4. 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.