Sandys Gourmet Mushroom Soup - cooking recipe

Ingredients

25 ml olive oil
15 ml butter
1 medium onion, chopped
2 leeks, sliced
1 sprig fresh rosemary
50 ml flour
300 g mushrooms, thinly sliced
750 ml vegetable stock
1 pinch nutmeg
250 ml milk
15 ml soy sauce
1 pinch sugar
25 ml sherry wine
salt and pepper
50 ml cream, whipped

Preparation

Heat oil and butter in large pan. 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 well mixed, add vegetable stock slowly, stirring constantly. Season with salt, pepper and nutmeg.
Cover and simmer for 15 minutes. Cool for 10 minutes, then puree in blender until smooth.
Return to saucepan, add remaining mushrooms, milk, soy sauce and sugar.
Cover and simmer for 10 minutes.
Add sherry.
Serve with a swirl of whipped cream.
A garnish of fried onions is also very good.