Home Made Cream of Mushroom Soup

Ingredients: 

 2 tablespoons olive oil 

 1/4 cup Cardenal Mendoza Brandy de Jerez 

 40g butter, chopped

 1 large leek, halved lengthways, washed, thinly sliced

 3 garlic cloves, crushed

 750g flat mushrooms sliced

 4 cups Chicken stock

 3/4 cup thickened cream

Directions

Heat oil and butter in a large saucepan over medium heat until foaming. Add leek and garlic. Cook, stirring, for 2 minutes. Reduce heat to low. Continue to cook, covered, for 10 to 15 minutes or until leek is very tender.

Increase heat to high. Add mushrooms and cook, stirring often, for 10 to 15 minutes or until mushrooms are soft.

Add stock, Cardenal Mendoza and 2 cups water to saucepan and simmer, partially covered, for 20 minutes. Remove from heat and set aside to cool slightly. Process soup, in batches, until well combined. Return to saucepan.

Add 1/2 cup cream and stir, without boiling, over low heat until warmed through. Ladle soup into bowls. Swirl with remaining cream and season with pepper. Serve with bread.