CREAM OF MUSHROOM SOUP

You will need

• 60 g butter
  
• 1 small onion, diced
  
• 4 stalks of celery, diced
  
• 1 leak, chopped
  
• 200 g mushrooms, chopped
  
• 3 tbsp flour
  
• 340 ml milk
  
• 460 ml chicken stock
  
• salt and pepper to taste
  
• 1 saucepan
  
• 1 wooden spoon
  
• 1 liquidizer
  
• 1 ladle

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Step 1: Melt the butter

Place the pan over a low heat, add the butter and leave it to melt.
Step 2: Add the vegetables

Add the diced onion, celery, leeks and mushrooms. Sweat them in the butter for about 5 mins without allowing them to colour.
Step 3: Add the flour

When the vegetables are soft and onions translucent, add the flour and mix it in well.
Step 4: Add the milk and chicken stock

Pour in the milk and then the chicken stock and stir.
Step 5: Season with salt and pepper

Before leaving the soup to cook, season it well with salt and pepper.
Step 6: Cook for 25 minutes

Leave the soup to cook for about 25 minutes, stirring occasionally.
Step 7: Liquidize the soup

After the 25 minutes and when you see the soup has turned creamy, pour it into a liquidizer and blend until no bits remain.
Step 8: Taste and season again

Taste the soup and if necessary season again then ladle it into a large bowl and serve with crusty bread.