Ingredients
1 tbsp olive oil
1 tbsp butter
1 leek
sliced
1 brown onion
diced
2 cloves garlic
diced
600g mushrooms
sliced
½ cup white wine
3 cups chicken stock
½ cup cream
4 slices sourdough bread
1 tbsp olive oil
1 clove garlic
diced
Equipment
- 1 large saucepan
- 1 food processor
- 1 stick blender
- 1 large frypan
Instructions
- Heat oil and butter in a large saucepan over medium heat. Cook leek, onion and garlic for 5 minutes until soft. Add mushrooms and cook, stirring, for 5 minutes. Increase heat, add wine and allow to bubble up. Add chicken stock, bring to boil, reduce heat and simmer for 45 minutes.
- Blend soup in a food processor or with a stick blender until smooth. Return to saucepan, add cream, and gently reheat over a low heat.
- Make croutons just prior to serving. Remove crusts from bread and chop roughly. Heat oil in a large frypan over medium heat. Cook bread pieces, tossing, for 4 minutes until crisp and golden. Add garlic, cook for a further minute, being careful not to brown too much. Season well and set aside.
- Serve soup in large bowls with croutons on top.
