This delightful soup is converted from WW Soup book. It is inexpensive and serves 4 generously.
Ingredients
40 g butter.
1 medium onion, 150g, quartered.
200g leek chipped
250 button mushrooms, sliced
80 MLS dry white wine.
1 large potato,300g, skin on cubed.
1 litres chicken stock.
300 MLS cream, (optional)
2 tablespoons of fresh tarragon, ( optional. )
6 slices ( 90g) pancetta, cooked until crisp. (optional)
Method
Add Onion and leek to TMX bowl and chop, speed 7/10 seconds
Add butter and cook, speed 1/5minutes/100 degrees
Add mushrooms, speed2/5minutes/100 degrees, CUP OUT
Add wine ,cook speed2/5minutes/100 degrees
Add chicken stock and diced potato, cook speed 1/ 10 minutes/ Varoma temp
Blend 1 minute,speed 9.
Cool for 10 minutes and add cream and tarragon, optional
Serve sprinkled with crisp pancetta.
Notes. I didn't use any of the optional extras and it was lovely.
Although the recipe says 4 serves, I think 6 .
Reheats well.
Would freeze.
Add Salt and pepper to taste. I used home made chicken stock and didn't add either.
I also used a mix of closed and open cup mushrooms.
