Brush mushrooms to remove soil residue and cut into slices. Reserve 50 to 60 grams for the garnish.
Finely chop the white leek after cleaning it well of any traces of soil. Sauté the leek over low heat until translucent. You can very well replace the leek with a large white onion.
Add the mushrooms, sprinkle with flour, salt and pepper and cook for 2 more minutes.
Add broth and bring to simmer for 15-20 minutes
Passed through the blender until the mixture is smooth and creamy.
Put back in a saucepan, bring to a boil, lower the heat, add the rest of the mushrooms, the cream and simmer for a good 5 minutes. For the rest of the mushrooms, I prefer the chopped ones, but you can add them sliced if you prefer.
To serve and add a drizzle of cream and the garnish(s) of your choice.
0 servings
