Ingredients:
900 gm (2 lb) leeks
225 gm (8 oz) button mushrooms (washed and liced)
50 gm (2 oz) butter
1 large onion (peel and finely chop)
30 ml (2 tbsp) lemon juice
15 ml (1 tbsp) plain floor
300 ml (1/2 pint) vegetable stock
30 ml (2 tbsp) single cream
Fresh parsley
Salt & pepper
Instructions:
Prepare the leeks. Trim and discard any coarse green leaves. Split length ways, then, slice into 1 cm (1/2 inch) thick pieces. Wash well and drain.
Heat 40 gm (1.5 oz) butter in a pan. Add the onion and leeks, cover tightly and cook gently for about 10 minutes or until soft but not browned.
Put the remaining butter in a small pan with the mushrooms and lemon juice. Cover with a tightly fitted lid and cook for 3-4 minutes or until the mushrooms are tender
Stir the flour into the leeks, stirring well. Pour in the stock and slowly bring to the boil, stirring all the time. Cook for 1-2 minutes. Add the cooked mushrooms and juices and mix well. Reheat gently.
Remove the pan from the heat, stir into the cream and a little chopped parsley. Check the seasoning. Cover and keep warm, thinning with more stock if required.
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