Mushroom Soup

You'll be jumping out of your skin with energy after eating this yummy soup! I have adapted a recipe from the Power of Mushrooms website for the Thermomix The Power of Mushrooms. Take 60g butter cubed and melt it at speed 2, varoma temperature for 5 minutes. Add 2 washed, trimmed down to the white section and roughly chopped leeks and 2 cloves of garlic and mix again at varoma temperature speed 2 for a further 6 minutes. Then add 700g of roughly chopped mushrooms- I used a mix of portobello, field and button mushrooms but you can get creative here! Cook at varoma temperature speed 2 for 15 minutes with the measuring cup lid in so they become tender. Add 1/3 cup flour and 1 lt chicken stock (or 4 tablespoons of Tenina's Chicken Stock powder and 1 lt water) and Cook at varoma speed 3 for 10 minutes, then a further 10 minutes at 100 degrees still speed 3. Rest the basket on top the lid while cooking to avoid mushroom splashes in your kitchen, Finish by blending at speed 9 for a minute, the add 1/4 cup pure cream and blend again for 30 seconds at speed 9 and you are done! If you prefer a chunkier texture just blend for less time at the final stage, but I like a smooth creamy soup. Serve with fresh chopped parsley.