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Creamy Mushroom and Hazelnut Soup

Makes 1.5 litres, serves 4-6 

80g butter
1 medium leek, washed and thinly sliced 
2 cloves garlic, peeled and sliced
12 sage leaves (or oregano or thyme)
600g mushrooms, sliced (open-capped mushrooms are preferable to button)
100g hazelnuts, roasted, skinned and coarsely chopped (or walnuts)
400ml vegetable stock or water 
2 tablespoons soy sauce
200ml cream
Garnish:
¼ cup crème fraiche 
1 tablespoon snipped chives 

Cook butter in a wide pan until nut coloured. Add leek, garlic and sage and sauté over moderate heat until leek has completely wilted, stirring often and keeping lid on when not stirring. Stir in mushrooms and hazelnuts, pour over stock and soy sauce, cover and cook 10 minutes.

Stir well, add cream and simmer another 5 minutes then purée soup quite finely. Return soup to pot, taste for seasoning and simmer another 2 minutes. Ladle into bowls and garnish with crème fraiche and chives.