Mushroom creamy soup

We swear this is the best mushroom soup you´ve ever eaten.

categories: Soups
tags:
time: 45 minutes

Steps

1

Clean the mushrooms and put some of the nicest pieces aside. Dice the remaining mushrooms.

2

In the pot, warm the butter and slowly roast the leek and the garlic. When the leek softens (about 5 minutes), add mushrooms and thyme leaves. Increase the heat and roast for another 3 minutes.

3

Sprinkle with flour, allow to roast for one more minute while stirring.

4

Add wine and let boil till almost evaporated.

5

Add the broth, salt and pepper, bring to a boil and shimmer until the mushrooms are very soft (about 15 – 20 minutes).

6

Add the cream and blend to smooth cream. Season more if needed.

7

The mushrooms you´ve placed aside at the beginning – slice them thickly or dice. Cut prosciutto as you please and roast together with mushrooms on higher heat. Decorate the soup and serve.

Tip

Our recommendation

Want to warm up? Use buckwheat flour to thicken the soup. It has a warming effect on the body and it is gluten - free.