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