Ingredients:
550g mushrooms (wild are best, but any will do)
6 tbsp olive oil
1 large leek, thinly sliced
1 tbsp cornflour
400ml milk
100ml single cream
1l vegetable or chicken stock
juice of 1 lemon
1 tbsp pine nuts
Method:
Reserve 50g of the mushrooms and coarsely chop the remainder. Add 4 tbsp olive oil to a large pan and when hot add the leeks and chopped mushrooms. Cover the pan, reduce the heat and allow to sweat gently for about 15 minutes, or until soft. Now add the cornflour and stir for a few minutes to combine before adding the milk and the stock. Return to a boil, reduce to a simmer and cook for about 35 minutes. Allow to cool a little then puree in a food processor or blender before returning to the pan. Season with the lemon juice and salt and pepper.
Meanwhile slice the reserved mushrooms very finely. Fry these along with the pine nuts in the remaining olive oil until crisp. Add all but 10 tbsp of the cream to the soup. Stir to combine and allow to heat through. Ladle into warmed soup bowls, top with the crisp mushrooms and pine nuts and add a swirl of the reserved cream before serving.
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