Mushroom Soup
Servings: 8 People
Ingredients
- 175 g Margarine Light , Charalambides Christis
- 100 ml Dairy Cream with 35% Fat , Charalambides Christis
- 50 ml Fresh Milk Full Fat 3% , Charalambides Christis
- 1 Yellow Onion , halved and thinly sliced
- 1 Medium Potato , thinly sliced
- 1 kg Small Portobello Mushrooms , sliced
- 2 Leeks , white parts only, thinly sliced
- 50 ml Commandaria Dessert Wine
- 3 Shitake Mushrooms , dry
- 3 tbsp Vegetable Bouillon , diluted in 1500ml warm water
- EVOO , Extra Virgin Olive Oil
- ½ tsp Sea Salt , extra care as the vegetable broth may be salty enough
- ½ tsp freshly ground Black Pepper
- Country Style Bread , sliced and toasted for serving
Instructions
- Take a large pot or casserole and place on low/medium heat. Add the margarine and once it melts add the onions with the potatoes. Cook for about 10’ stirring frequently and then add the mushrooms with the leeks. Turn up the heat to medium and cook for about 12’ and until they soften.
- Increase the heat to the max and deglaze with the Commandaria. Allow for the alcohol and the liquids to evaporate and pour the vegetable broth along with the cream and milk.
- Once it comes to a boil, simmer with the lid askew for another 12’. Season with care with the salt, add the pepper and mix well. Remove from the heat and use a hand-held blender to process until frothy and silky.
- In the meantime, add the dry shitake mushrooms into a grinder and turn into powder.
- Serve to individual bowls while sprinkling with the shitake mushrooms powder, drizzling some olive oil along with a slice of bread on the side.