Mushroom Cream Soup

Mushroom cream soup is a dish without nationality, but we made it with an Italian accent – garnished with olives and toasted ciabatta.


butter – 80 g

leeks – 80 g

thyme – 5 g

garlic – 5 g

champignons – 500 g

white mushrooms – 10 g

oyster mushrooms – 10 g

potatoes – 500 g

Dried porcini mushrooms – 10 g

chicken broth – 950 ml

salt – 5 g

20 % cream – 200-300 ml

truffle oil – 2 g

ciabatta – 20 g

olives – a few pieces

Step by step recipe

Step 1

Heat the butter in a saucepan.

Step 2

Slice leeks and fry together with thyme and garlic until golden.

Step 3

Slice the mushrooms and place them in the sauté pan.

Step 4

Add diced potatoes and dried porcini mushrooms, previously soaked.

Step 5

Pour the salted chicken stock into the casserole and cook until the potatoes are tender.

Step 6

Add the cream and beat everything in a blender.

Step 7

Crush the olives in the blender to crumbs. Garnish with the roasted mushrooms, truffle oil, ciabatta and olive crumbs.

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