Ingredients:
- 300g button mushrooms
- 1 onion
- 1 leek white
- 50cl water
- 1 chicken stock cube
- 10cl liquid cream
- 30cl full cream
- salt
- pepper
Peel and chop the onion. Wash mushrooms and cut into pieces. Wash the leek and cut into 1cm chunks.
Place the mushrooms, leek, onion, water and bouillon cube in the blender on the creamy soup program.
Once the program has finished, add the whole cream to the velouté. Season with salt and pepper.
Whip the 30cl single cream until stiff.
Arrange in cups and top with whipped cream.
