Creamy mushroom soup

Melt butter in a large saucepan and add the leek. Cook over medium heat for 5 mins, stirring occasionally, until soft and lightly golden. Add garlic and cook for 1 min.

Meanwhile, set 4 mushrooms aside and roughly chop the rest. Add chopped mushrooms to the pan and cook for 3-4 mins, stirring often, until soft. Sprinkle the flour over the mixture, and cook, stirring, for 1 min. Add stock gradually, while stirring constantly. Bring to the boil, then reduce heat to medium low and simmer for 5 mins.

Melt extra butter in a small frying pan. Slice reserved mushrooms and cook for 2 mins each side over medium heat, until golden. Serve soup in small bowls, topped with crumbled goats cheese, sliced mushrooms and cracked black pepper.