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Cream Soup with Porcini Mushrooms and Leeks

Ivana Krasteva-PieroniIvana Krasteva-Pieroni
MasterChef
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Nadia Galinova
Translated by
Nadia Galinova
Cream Soup with Porcini Mushrooms and Leeks
Image: Ivana Krasteva-Pieroni
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10/10/2022
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Preparation
15 min.
Cooking
30 min.
Тotal
45 min.
Servings
4
"When we want to treat ourselves to something tasty and aromatic, we make this gorgeous soup"

Ingredients

  • porcini mushrooms - 10.5 oz (300 g) can also be frozen
  • leek - 1 stalk (the white part)
  • potatoes - 2 pcs. (medium - sized)
  • carrots - 1 pc.
  • cream cheese - 2 tbsp.
  • water - about 4 cups (1 L)
  • for the croutons
  • old bread
  • black pepper
  • paprika
  • seasoning - savory herb, oregano, of choice
  • olive oil
measures

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!

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