The season for hot soups has started and the one that marks this beginning in my kitchen is mushroom soup. I use low-fat accompaniments to the main ingredients to make this soup still taste incredibly rich, cozy and velvety.
Recipe
Serves 2-4
Ingredients:
1/2 lb, white button mushrooms, sliced
1 leek, sliced
1 chicken bouillon
1 tbsp, flour
2 cups, water
1/4 cup half and half or light cream
1 tbsp olive oil
salt and white pepper, to taste
grated parmiggiano reggiano, to taste
Method:
Heat olive oil in a medium pot and toss leeks and mushrooms until translucent. Stir in flour, then add chicken bouillon and water. Bring to a simmer, cover and cook for 20 min. Insert the wand of a hand blender into the pot and blend until smooth. Mix in light cream and season with salt and white pepper to taste. Serve in a bowl and top with some freshly grated parmesan cheese. Don't forget to dip in a piece of a fresh crusty bread as well! Bon appetit!
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