1. In a pan melt the butter over medium heat and sauté the onions with the garlic (if adding any) for about 5 minutes.
2. Add the carrot, leek, chopped or sliced mushrooms (optionally, leave a handful to pan fry for decoration), the Worcestershire, the soy sauce, a pinch of salt*, freshly ground pepper and the turmeric and sauté for a further 5 minutes.
3. Add the stock, the milk and when it starts boiling, reduce slightly the heat, cover and allow to simmer for a further 10 minutes.
4. Reduce the heat to minimum and using a hand electric blender, blend and cream the soup to desired texture. Allow to simmer for a further 2-3 min.
5. Add the crème fraîche, a squeeze of lemon, mix all well and turn the heat off.
6. Ladle the soup out into bowls, garnish and decorate with a sprinkle of long pepper powder or a good generous pinch of freshly ground black pepper, some fresh thyme sprigs, parsley and some pan fried sliced mushrooms and serve immediately while nice and hot with some nice homemade bread or garlic bread. Delicious!
The zucchini addition came about one day when I was cooking this soupand I found a lonesome slightly wilted looking example in the bottom of the vegetable crisper and tossed it in with the cooking mushrooms
Lorna who detested mushrooms when she was little so I would tell her it was calamari to get her to eat it, (no judgement please a Mom's got to do what a Mom's go to do) declared this her new sick soupand the boys told me Monday's should be the new soup night in our house withCreamy Chicken andMushroomSoup on the menu
Yup, for some of you the meaning of fun would be riding on a roller coaster, but my kinda fun is eating soup out of a bowl of bread and trying to eat the bread too at the same time, while making sure that none of the soup was wasted