Leek, Mushroom and Madeira Soup

Name: Leek, Mushroom and Madeira Soup
Yield: Serves 6–8
Ingredients: 2 pints/1.1 litres good stock, chicken or vegetable; 2 pints/1.1 litres good stock, chicken or vegetable; 6 leeks, washed, trimmed and sliced thinly; 1 lb/450 g mushrooms, each wiped and chopped quite small; 3 tbsp olive or sunflower oil + 1 oz/28 g butter; 3 tbsp olive or sunflower oil + 1 oz/28 g butter; 3 tbsp olive or sunflower oil + 1 oz/28 g butter; ¼ pint/140 ml Madeira; Salt and freshly ground black pepper; A grating of nutmeg; 3 oz/84 g long grain white rice, e.g. Basmati; Salt and freshly ground black pepper; 2 pints/1.1 litres good stock, chicken or vegetable; 3 oz/84 g long grain white rice, e.g. Basmati

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

These flavours go together extremely well. This soup has the added bonus of being very low in calories, yet it is satisfying to eat. As with all soups, the stock is all-important. I prefer to use chicken stock, but a good vegetable stock is a close second.

Ingredients

3 tbsp olive or sunflower oil + 1 oz/28 g b

Starter
Gluten-free
Soup

Method

Heat the oil and melt the butter together in a saucepan and cook the mushrooms till they almost squeak – this improves their taste no end. Scoop them out of the pan and add the leeks to the pan. You may need to add another tablespoon of oil, as the mushrooms do rather tend to absorb it. Cook the leeks for a couple of minutes, then replace the mushrooms and stir in the stock, rice, salt, pepper