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![The Discovery Box | Quarterly *4 Boxes* [National Delivery]](http://cdn.shopify.com/s/files/1/0575/4142/7381/products/DECEMBERDISCOVERYBOX_1_3ee05537-aa5e-432d-aa1c-a0ef82c241ff_2000x.png?v=1670439851)
Serves 6 | 25 mins prep & cooking
Ingredients
- 1 leek
- 400g mixed mushrooms, washed and chopped
- 2 shallots finely chopped
- 1 litre vegetable or chicken stock
- 50g butter
- Dash of cream
- Salt and pepper
- Small handful of bean sprouts
- Ballyhoura Cep oil
Method
Heat the butter in a saucepan and sweat the shallots until soft. Add the leek and mushrooms and cook for 5 minutes or so. When the mushrooms have softened and released their juices, add the stock, bring to a simmer and leave to cook for 15 minutes or so, until all the vegetables are soft.
Blitz until smooth, add the cream and season. Serve with soda bread, a drizzle of cep oil and a sprinkling of bean shoots.
