1/2 chicken
1 carrot 1 celery stick 1 onion
50 g/2 oz butter 350 g/12 oz porcini, sliced 50 ml/2 fl oz brandy
2 leeks, trimmed and finely chopped 25 g/1 oz plain flour
100 ml/3 1/2 fl oz double cream
salt and pepper


1.Put the chicken, carrot, celery and onion in a large saucepan, pour in 2 litres/3% pints water, add a pinch of salt and bring to the boil. Reduce the heat and simmer for 40 minutes until the chicken is tender.
2.Meanwhile, melt half the butter in a frying pan, add the porcini and cook, stirring frequently, for about 7 minutes. Sprinkle with the brandy and cook until it has evaporated.
3. Season with salt and pepper and remove from the heat. Lift the chicken out of the pan and strain the stock. Cut off the breast fillets, slice and set aside.
4.Remove the remaining meat from the bones and place in a food processor with a ladleful of the stock and two-thirds of the porcini. Process to a purée.
5.Melt the remaining butter in a saucepan, add the leeks and cook over a low heat, stirring occasionally, for 5 minutes. Stir in the flour and gradually stir in the stock. Bring to the boil, stirring constantly, then reduce the heat and simmer for 10 minutes.
6.Stir in the purée and cook for a further 5 minutes, then pour in the cream. Pour into a soup tureen and garnish with the sliced breast fillets and remaining porcini.

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