50 grams butter
500 grams mixed mushrooms (brown, white, Portobello, etc), sliced
3 leeks, cleaned and sliced into rounds
1 litre chicken stoke
2-3 garlic cloves, peeled
Salt and pepper
1 dollop of crème fraîche per individual serving bowl
2 teaspoons Chaloner tapenade per individual serving bowl
- Melt the butter in a soup pot and wait for it to brown creating a beurre noisette (this will give the butter a nutty flavour). Add the mushrooms to the pot and cook over high heat for about 5 minutes. Add the leeks, and stir, cooking for a further 3 minutes.
- Add the chicken stock and garlic and bring to the boil. Reduce the heat and simmer until the liquid has been reduced by half.
- Remove from the stove and liquidise. Return to the stove and over medium heat, add the mascarpone, gently stirring until it has all melted. Season with salt and pepper.
- Spoon the soup into individual bowls and drop a dollop of crème fraîche into the middle of each bowl. Top with 2 teaspoons of the tapenade and some fresh chives.