Easy recipe Creamy Mushroom Soup

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"sixty g Butter, plus about twentyg extra about one Leek, white part only, washed and finely sliced about two cloves Garlic, crushed about seven hundred g Mushrooms about two tbsp Plain Flour four cups Chicken or Vegetable Stock three hundred ml Cream one hundred and twenty g Coles Brand Mild Goats Cheese and Cracked Black Pepper, to serve" Melt butter in a large saucepan and add the leek. Cook over medium heat for five mins, stirring occasionally, until soft and lightly golden. Add garlic and cook for about one min. Meanwhile, set four mushrooms aside and roughly chop the rest. Creamy Mushroom Soup. Add chopped mushrooms to the pan and cook for about three-four mins, stirring often, until soft. Sprinkle the flour (Recipes by ingridients flour) over the mixture, and cook, stirring, for about one min. Creamy Mushroom Soup. Add stock gradually, while stirring constantly. Creamy Mushroom Soup. Bring to the boil, then reduce heat to medium low and simmer for five mins. Creamy Mushroom Soup. Use a wand blender to puree (Recipes by ingridients puree) soup until smooth (alternatively, cool slightly then puree (Recipes by ingridients puree) in a food processor). Stir in cream (Recipes by ingridients cream) and reheat gently. Melt extra butter in a small frying pan. Slice reserved mushrooms and cook for about two mins each side over medium heat, until golden. Serve soup in small bowls, topped with crumbled goats cheese, sliced mushrooms and cracked black pepper. . Creamy Mushroom Soup.