How to make
Finely chop the mushrooms, leeks, potato and carrot.
Put the vegetables in pot. Pour water, which is about two fingers above the level of the vegetables. Add salt and boil, until the vegetables soften.
Remove the soup from heat. Add two tablespoons of cream cheese or Philadelphia.
Using a blender, puree the mushroom cream soup, until it becomes smooth.
Slice the old bread. Season it with black pepper and paprika, a drizzle of olive oil and spices of choice. Don't use more than a pinch of the spices, so that they don't overpower the flavor of the porcini mushrooms.
Bake the croutons, until they become crispy. Be careful when baking, because they burn very quickly!
Serve the cream soup with porcini mushroom and leeks warm with crispy croutons.
Enjoy!
