Whole Yellow Pea and Mushroom Soup

Method

1. Put the peas in a large pan with the stock, cold water, leeks, paprika and herbs.
2. Bring to the boil, cover, leaving a small gap, and simmer gently for 90 minutes.
3. After the peas have been cooking for one hour, pour 500ml boiling water into a measuring jug and add the mushrooms. Leave to soak 30 mins.
4. After 30 minutes, strain the water from the mushrooms into the peas. (Use a sieve to catch any gritty sediment from the mushrooms.)
5. If the mushrooms are large chop them into smaller pieces. Reserve.
6. Take the saucepan with the peas off the heat, remove the herbs and puree the peas in a processor or with an immersion blender.
7. Return the pureed peas to the saucepan, leave on a low heat and season well with salt and pepper. If the soup is too thick add a little more stock or water.
8. In a small frying pan, heat the oil and butter and gently fry the garlic and mushrooms for 3-4 minutes, add the chopped spinach and cook until just wilted.
9. Add to the soup mixture and cook for a further 10 minutes.
10. To serve, ladle into serving bowls. add a swirl of double cream and some chopped parsley. Leave guests to add wholegrain mustard as they wish.