Cream of mushroom soup

Receta en español aquí

Fall is here to stay and it’s time to begin with the vegetable cream soups. Today’s recipe is one of my favorites and it’s very easy  and quick to make so you don’t have excuses... I think this delightful start is a good way to eat mushrooms.

Ingredients 4 people

400 g sliced ​​mushrooms

400 g diced potatoes

250 g chopped leek

300 ml milk

100 ml evaporated milk or cream 

200 ml water

Salt and pepper to taste

Extra virgin olive oil

Directions

Peel the potatoes and cut into dices.

Wash the leeks; remove the root end and the green portion of the leaves. Chop into small segments.

Clean mushrooms with a kitchen towel or brush, or rinsing them quickly under running water. Cut into slices.

Heat olive oil in a large pot over medium heat and cook leeks until golden, then add mushrooms and stir well to sauté. Set aside some to decorate later the soup.

Add now the diced potatoes stir and pour the water, milk and evaporated milk or cream.

Season to taste with salt and pepper, reduce heat and simmer until potatoes are soft.

Remove from heat and with a handheld blender purée until smooth.

Decorate and serve immediately.

Enjoy!