Step 1: 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
Step 2: Melt the butter
Place the pan over a low heat, add the butter and leave it to melt.
Step 3: 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 4: Add the flour
When the vegetables are soft and onions translucent, add the flour and mix it in well.
Step 5: Add the milk and chicken stock
Pour in the milk and then the chicken stock and stir.
Step 6: Season with salt and pepper
Before leaving the soup to cook, season it well with salt and pepper.
Step 7: Cook for 25 minutes
Leave the soup to cook for about 25 minutes, stirring occasionally.
Step 8: 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 9: Taste and season again
Taste the soup and if necessary season again then ladle it into a large bowl and serve with crusty bread.