Once, I tried the association of leek and mushrooms in a risotto, and I loved it! Here is another version for the cold days. I found the recipe in a German traditional cook book.
I think it makes a great starter!
Ingredients (for 4 people)
500 g white mushrooms (fresh if possible)*
75 cl stock cube
20 cl milk
20 cl heavy cream
3 soup spoons flour
* 250 g if you use tinned mushrooms, but I recommend fresh ones because the taste is really better
Chop the shallot; slice the leek and the mushrooms. (If you think there are really a lot of
In a casserole dish or a sauce pan, melt some butter, brown the shallot and then the leek and brown for about 2 min.
Add the mushrooms, brown for 5 min and stir gently. Add 1 soup spoon flour, the stock and the milk. Boil and simmer for 10 min. Stir from time to time. Add salt and pepper.
Add the cream and the rest of the flour, stir and cook for another 5 min. If necessary, add more salt and pepper. Blend with a hand blender. Sprinkle with parsley and serve.