Mushroom Cream Soup with Pine Nuts
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
6
Description
Mushroom Cream Soup with Pine Nuts
Ingredients
- Fresh Mushrooms - 19.4 oz
- Olive Oil - 6 tablespoons
- Leek - 1 piece
- Corn Flour for Polenta - 1 tablespoon
- Goat cheese - 17 fl oz
- Lemon - 1 piece
- Chicken Broth - 1 qt
- Pistachios - 1 teaspoon
- 33% Cream - 6 teaspoons
Step by Step guide
Step 1
Set aside 50 grams of mushrooms, chop the rest.
Step 2
In a pot, heat 4 tablespoons of olive oil, add the chopped leek and mushrooms, cover with a lid, and sauté, stirring, for 15 minutes until soft.
Step 3
Add the corn flour, stir for 1 minute, then add the milk and broth. Bring to a boil, reduce the heat, cover with a lid, and simmer for 30-40 minutes.
Step 4
Pour the soup into a blender and blend until smooth. Return to the pot and add lemon juice, salt, and pepper.
Step 5
Thinly slice the reserved mushrooms.
Step 6
Heat the remaining oil in a pan and add the mushrooms and pine nuts. Cook for a few minutes until the mushrooms are soft and the nuts are golden. Add to the soup and serve, garnishing each bowl with cream.
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