Joy
Posts : 285
Join date : 2011-03-31
Age : 68
Location : Cape Town, South Africa
 |  Subject: MUSHROOM, LEEK AND WHISKEY SOUP  Wed Jul 20, 2011 11:20 am | |
| For you Sue-Ann
• 250g button mushrooms
• 15ml each oil and butter
• 3 leeks, finely chopped
• 1 medium onion chopped
• 1ml grated nutmeg
• 2ml finely grated lemon rind
• 30ml whiskey
• 30ml flour
• 600ml hot chicken stock
• 2ml soft brown sugar
• 60ml cream
• 15ml extra whiskey
Set aside two mushroom caps, then wipe and chop the remainder. Heat the oil and butter, add the onions and leeks and sweat until soft and translucent. Add the chopped mushrooms, nutmeg and lemon rind. Toss for a minute over low heat, then add 30ml whiskey and cook until evaporated. Sprinkle in the flour and when absorbed slowly stir in the hot chicken stock, add sugar. Cover and simmer gently for 10 minutes. Leave to cool, then blend – the mixture should be slightly chunky. Return to the saucepan, add the cream and extra whiskey and stir until piping hot. Check seasoning, pour into bowls and garnish with the reserved uncooked thinly sliced mushroom caps.
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