Creamy mushroom and hazelnut soup

serves 4

• 30g butter
• 1 leek
• 2 cloves garlic
• 20 sage leaves
• 500g mushrooms
• 100g roasted
• 600g vegetable stock
• 2 tbsp soy sauce
• 200g cream
• 0 salt
• 50g creme fraiche
• 1 tbsp snipped chives

Step 1
Cook the butter in a wide pan until it becomes nut-brown in colour.

Step 2
Add the leek, garlic and sage, and saute over moderate heat until the leek has completely wilted, stirring frequently.

Step 3
Add the mushrooms and hazelnuts, and cook until the mushrooms wilt.

Step 4
Stir in the stock, soy sauce and cream, and bring to a boil.

Step 5
Turn the heat to a rapid simmer, put a lid on and cook for 15 minutes.

Step 6
Use a stick blender to partially puree the soup, leaving it semi-chunky – although you can keep it fully chunky if you prefer.

Step 7
If using a “bar blender”, blend small amounts at a time so the hot soup doesn’t burn you.

Step 8
Bring back to a simmer and taste for seasoning, adding salt or extra soy sauce, if needed.

Step 9
To serve, ladle into hot bowls, and garnish with creme fraiche and chives.