1: Melt the butter
Place the pan over a low heat, add the butter and leave it to melt.
2: Add the vegetables
Add the diced onion, celery, leeks and mushrooms. Sweat them in the butter for about 5 mins without allowing them to colour.
3: Add the flour
When the vegetables are soft and onions translucent, add the flour and mix it in well.
4: Add the milk and chicken stock
Pour in the milk and then the chicken stock and stir.
5: Season with salt and pepper
Before leaving the soup to cook, season it well with salt and pepper.
6: Cook for 25 minutes
Leave the soup to cook for about 25 minutes, stirring occasionally.
7: Liquidize the soup
After the 25 minutes and when you see the soup has turned creamy, pour it into a liquidizer and blend until no bits remain.
•60 g butter
•1 small onion, diced
•4 stalks of celery, diced
•1 leak, chopped
•200 g mushrooms, chopped
•3 tbsp flour
•340 ml milk
•460 ml chicken stock
•salt and pepper to taste