Hello everyone hope you had a good weekend, to tell you the truth I had a really lazy one as it was raining and very cold so (laying on the sofa with my favourite blanket and watching movies was my first option) 🙂 In fact this recipe is perfect for when you want to cook something quick, delicious and have basic ingredients. This creamy mushroom soup is one of those treats which is healthy (as there is no cream or butter) and you can really feel the nutty mushroom flavour enhanced by the leek and the herbs and to make it even more special I drizzled some truffle oil on the top.
To make this creamy soup you will need:
1/2 of a leek
300 gr of white variety of mushroom (but feel free to use whatever variety you prefer)
1 teaspoon of corn starch
2 tablespoons of Olive Oil
1/2 glass of milk
3 glasses of water
For the preparation:
First of all chop the leek, the mushrooms and place them on a medium size sauce pan after that, add the corn starch, salt, paprika and the fresh dill. Then add 2 tablespoons of olive oil and cook on a medium heat mixing everything together so that the corn starch is completely incorporated with the other ingredients for about 3-5 minutes. Afterwards add the water and let it boil for about 20 minutes until all the ingredients are cooked.
Then let the soup cool for 5 minutes and then blend it with your blender, after that taste for the salt and then add the milk. Mix again, cook it for about 5 more minutes and you are done. I sprinkled some poppy seeds on the top and to make it really special I added some drops of the truffle oil which I think elevates the mushrooms flavour and brings it to another level but you can use simple olive oil or your favourite herbs or seeds.
I really hope you will like this creamy mushroom soup recipe. I really like it because it is easy, quick and very healthy. I find that the usage of cream and butter it is pointless as you could lose the real mushroom flavour and aroma.
Trust me, the results of this soup are genuinely delicious. 🙂
See you at the next recipe!