Portobello Mushrooms Soup

When the weather starts to change to the fall season I love to cook one of my favorite soups. This time using Portobello mushrooms with an incredible forest aroma and a delicious creaminess. 

It is healthy and it's good for your heart and soul🤎

What do you need?

✅1 Food processor or hand blender

✅1 Food or mushroom brush

✅1 Saucepan in case you don't have a food processor

Ingredients:

✔ 350g Portobello mushrooms (keep 2 or 3 to serve)

✔ 1 leek

✔ 1 onion

✔ 1 small potato

✔ 450ml chicken or vegetable stock

✔ 100ml milk or single cream

✔ Salt and pepper

✔ Olive oil

Method: 

There are two ways of cooking this soup, you can use either a food processor which can cook like my Mambo Cecotec, or use a saucepan.

Clean the mushrooms with a brush and dice them, cut the leek and onion into small pieces and add all the ingredients into a food processor and pulverize them. Next, use the timing and the cooking temperature to cook for 6 minutes with a bit of oil.

Peel and cut the potato into small pieces and add them to the container. Continue to cook for 5min, then add the stock, season well with salt and pepper, and continue to cook for 16 more minutes at 110ºC. Add the milk or cream and blend at high power for a few seconds (20'').

If you use a saucepan first, cook the leeks and the onion with a bit of olive oil for about 10 min until softened. 

Add the potato, and the stock, season with salt and pepper and cook for about 20 minutes.

At the end add the milk or cream to create a smooth finish.

Blend well until you have a silky and shiny texture.

To serve:

Laminate the rest of the mushrooms and sauté them in a small frying pan with oil until golden and crispy. Add a few mushrooms on top when serving with a splash of virgin olive oil.

Another suggestion to serve the soup is to add some seeds mixture, fresh parsley leaves, fried and crisply onions, and a splash of olive oil.

Enjoy!