- 500 gr. mushrooms
- 1 onion
- 1 leek
- 500 ml. vegetable stock
- 100 ml. cream
- Salt and pepper
- 1 knob of butter
- Clean and chop the onion, leek and mushrooms and saute with a knob of butter.
- When the vegetables and mushrooms begin to brown, add the vegetable stock and simmer for 20-25 minutes.
- Put some mushrooms aside for the garnish and blend the rest in a mixer. Season and bring to the boil. Add the cream and stir well. Serve with a garnish of mushrooms and a sprig of parsley.
You can prepare this cream with any seasonal mushrooms. Add a splash of olive or truffle oil before serving.