Sandys Gourmet Mushroom Soup

• 25 ml olive oil
• 15 ml butter
• 1 medium onion, chopped
• 2 leeks, sliced
• 1 sprig fresh rosemary
• 50 ml flour
• 300 g mushrooms, thinly sliced
• 750 ml vegetable stock
• 1 pinch nutmeg
• 250 ml milk
• 15 ml soy sauce
• 1 pinch sugar
• 25 ml sherry wine
• salt and pepper
• 50 ml cream, whipped

1. Heat oil and butter in large pan. Add onion and leeks and allow to soften without browning.
2. Add rosemary and half the mushrooms. fry gently until soft, then remove the rosemary and stir in the flour.
3. When well mixed, add vegetable stock slowly, stirring constantly. Season with salt, pepper and nutmeg.
4. Cover and simmer for 15 minutes. Cool for 10 minutes, then puree in blender until smooth.
5. Return to saucepan, add remaining mushrooms, milk, soy sauce and sugar.
6. Cover and simmer for 10 minutes.
7. Add sherry.
8. Serve with a swirl of whipped cream.
9. A garnish of fried onions is also very good.

olive oil, butter, onion, leeks, rosemary, flour, mushrooms, vegetable stock, nutmeg, milk, soy sauce, sugar, sherry wine, salt, cream

Taken from www.food.com/recipe/sandys-gourmet-mushroom-soup-386259 (may not work)