Serves 6 | 25 mins prep & cooking
Ingredients
- 1 leek
- 400g mixed mushrooms, washed and chopped
- 2 shallots finely chopped
- 1 litre vegetable or chicken stock
- 50g butter
- Dash of cream
- Salt and pepper
- Small handful of bean sprouts
- Ballyhoura Cep oil
Method
Heat the butter in a saucepan and sweat the shallots until soft. Add the leek and mushrooms and cook for 5 minutes or so. When the mushrooms have softened and released their juices, add the stock, bring to a simmer and leave to cook for 15 minutes or so, until all the vegetables are soft.
Blitz until smooth, add the cream and season. Serve with soda bread, a drizzle of cep oil and a sprinkling of bean shoots.
