Mushroom soup

 This is one of my favourite dish for winter. Easy to make and very comforting. This recipe makes a lot, but it keeps well in the fridge for a few days.

Ingredients

800g chicory (also called Belgian endive), chopped roughly

300g white mushrooms, washed and chopped roughly

4 vegetable stock cube in 750ml of water

Milk and cream

Butter for cooking

Method

Cook the chicory and mushrooms in the butter. Add 750 ml of milk and the stock. Let it simmer for 30 minutes, without any seasoning. 

When everything is cooked, mix with a stick blender. It's OK if there are still some bits of mushrooms, it does not have to be a super smooth soup. Add the cream (if using, it's optional, but it's always better with it.)

Add some pepper if you want, but don't add salt as the stock should be salty enough.