All this mellow fruitfulness also applies to mushrooms which come into their own at this time of the year before it is time for them to retreat into the earth.
Ingredients
15 g butter
1 leek, chopped
2 spring onions chopped
1 tsp thyme leaves
280g white mushrooms chopped
2 tbsp fresh parsley
1 garlic clove chopped
1 tbsp soy sauce
750ml water or stock
250ml milk
1 tbsp double cream
Salt and pepper to taste
Method
Melt the butter in a saucepan and fry the leek and onion together.
Add the thyme, half of the parsley and garlic, stir and cook for a minute.
Add salt and pepper to taste.
Add the mushrooms and soy sauce and cook for 5 minutes.
Stir in the stock or water and the milk and simmer for 10 minutes.
Add the rest of the parsley and cream.
Check the seasoning and heat gently for a minute or so.
Turn off the heat and cover and leave for 5 mins before serving. Alternatively allow to cool and reheat when required.
Serve with crusty bread and a piece of your favourite cheese.
Leek and Mushroom Soup