GOURMET MUSHROOM SOUP

• 25ml oil
• 15ml butter
• 1 onion finely chopped
• 2 leeks, sliced
• 1 sprig of fresh rosemary
• 300g brown mushrooms, thinly sliced
• 50ml flour
• 750ml hot chicken stock
• Black pepper
• Pinch ground mace
• 250ml milk
• 15ml soy sauce
• 1ml sugar
• 25ml sherry
• 50ml whipped cream
• Fried onion rings to garnish – optional

Heat the oil and butter, add onion and leeks and allow to soften without browning. Add rosemary and half the mushrooms. Fry gently until soft, then remove the rosemary and stir in the flour. When all mixed add chicken stock slowly, stirring. Season with black pepper and mace. Cover and simmer for 15 minutes. Cool for 10 minutes then blend until smooth. Return to saucepan, add remaining mushrooms, milk, soy sauce and sugar. Cover and simmer for 10 minutes, then add the sherry and finally swirl in the whipped cream. Season to taste. Serve at once with fried onion rings.