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Ingredients:

* 100 g (4oz) zucchini
* 100 g (4oz) peas
* 100 g (4oz) asparagus tips
* 100 g (4oz) snow peas
* 100 g (4oz) small green beans
* 120 g (4 1/2oz) arugula
* 120 g (4 1/2oz) baby spinach
* 50 g (2oz) butter
* 300 g (11oz) Portobello mushrooms
* 250 ml (1 cup) vegetable stock
* 1 rosemary twig
* 100 ml (1/2 cup) cream
* Salt and white pepper, ground

Preparation:

* Blanch each group of green vegetables individually in salted water, rinse immediately under cold water, and let drain on a paper towel.
* Put half the butter in a pot and heat until it starts to bubble.
* Add Portobello mushrooms and cook until tender, then incorporate stock, rosemary twig and reduce to half.
* Add cream, re-bring to a boil, and include remaining butter.
* Add vegetables, except arugula and spinach, to stock. Bring to a boil and season to taste.
* Incorporate arugula and spinach.  Remove from heat and serve immediately.

Presentation:

* Serve with vegetables in center of bowls, surrounded by the stock.

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