- 400g souping mushrooms
- 200g portobello mushrooms
- ½ x 227ml double cream
- 1 leek
- A handful of rosemary, leaves only
- 1 onion
- 2 garlic cloves
- A handful of flatleaf parsley
- 1 potato
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 600 ml boiling water
- Large pan with lid
- Hand blender or food processor (optional)
- 1.
Trim the leek, slice it in half lengthways and rinse off any dirt. Thinly slice. Peel and chop the onion.
- 2.
Place a large pan on a medium heat. When warm, add 1 tbsp olive oil and the leek and onion. Cook for 6 mins till softened, stirring occasionally.
- 3.
While the leek and onion cook, peel and finely grate the garlic. Tear the mushrooms into small pieces. Peel and chop the potato into 1 cm cubes.
- 4.
When the leek and onion have softened, add the garlic and mushrooms to the pan with a pinch of salt and pepper. Cook, stirring, for 4 mins, till the mushrooms are juicy. Meanwhile, finely chop the rosemary leaves. Fill and boil the kettle.
- 5.
Stir the potato and the chopped rosemary into the pan. Pour in 600ml hot water from the kettle. Stir then pop on the lid. Simmer for 10 mins.
- 6.
Finely chop the parsley stalks and roughly chop the leaves, keeping them separate.
- 7.
After 10 mins, remove from the heat. Pour in half the pot of double cream. Stir in the parsley stalks. Blend in the pan with a tick blender, or blitz in batches in a blender. You can also leave the soup chunky, if you prefer.
- 8.
Taste the soup and add seasoning if you think it needs it. Ladle into warmed bowls. Swirl 1 tsp of cream over each portion, scatter over the parsley leaves and crack over some black pepper to serve.
- Tip
Eat & Keep
This soup will keep in the fridge for up to 3 days or you can freeze it for up to 3 months (minus it's topping). Simply divide into individual tubs, cool and then seal and chill or freeze. Defrost overnight and make sure it's piping hot all the way through when it's reheated.