Instructions: Dissolve the saffron by heating gently in the stock.

In a saucepan, melt the butter and add the leeks and mushrooms. Cover and sweat the chopped vegetables gently over a low heat for 10 minutes or until the leeks are softened and the mushrooms cooked.

Add the stock, salt, plenty of pepper and a large pinch of nutmeg. Simmer for 20 minutes, or until the flavours have mingled. Serve hot.

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