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Cappuccino of mushroom

Curtis Stone from Dinner In a Box with Curtis Stone
Velvety smooth and richly flavoured, Curtis Stone's mushroom cappuccino makes an elegant but easy to prepare first course

Cappuccino of mushroom

Method

1. Melt the butter in a saucepan. Add the mushrooms, onion and leek. Cook over medium heat, stirring occasionally, for about 10 minutes or until the liquid has nearly evaporated.

2. Meanwhile, put the potato and stock in another saucepan. Bring to the boil then reduce the heat and simmer for about 5 minutes until the potato is soft.

3. Add the cream to the potatoes and bring to the boil.

4. Pour the cream and potatoes over the vegetable mixture. Simmer gently for 10 minutes.

5. Pour into a blender and purée until smooth. Pass through a sieve, and into a clean pan. Reheat gently and serve.

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Serves: 6

Prep: 30 min
Cook: 30 min

Ingredients
25g unsalted Butter
500g button mushrooms, thinly sliced
1/2 onion, diced
1/2 leek, white part only, finely chopped
1 small potato, diced
500ml home-made chicken stock
500ml double cream