Per serving (271g)
Calories 197, Fat 14g, Saturates 1.9g, Sugars 5.5g, Salt 2.1g
Place the oil and butter in a large pan and heat until the butter is melted and sizzling. Add the onion, leeks, garlic and mushrooms and stir fry until beginning to colour and soften.
Add all of the remaining soup ingredients to the pan, along with enough water to cover the ingredients by an inch or so. Leave the soup to simmer for 5 minutes.
In a small non-stick frying pan, add a tablespoon of oil and heat until very hot. Add the whole wild mushrooms to the pan and sauté quickly until starting to caramelise at the edges. Set aside on kitchen paper to drain.
When the soup is ready, blend until very smooth using an immersion blender. Check the seasoning and correct if necessary.
To serve, pour into bowls and top with a few wild mushrooms, a swirl of cream and some chopped chives.
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