Cream of boletus and mushroom soup

At Christmas time we can also enjoy all the seasonal flavor with this boletus and mushrooms cream, that besides being super tasty, it is light and we can use the mushrooms we have in our region, and if there are no fresh mushrooms, then dehydrated mushrooms and boletus. So there are no excuses not to make it.

Ingredients:

• 250 gr mushroom Portobello
• 250 gr common mushroom
• 10 gr boletus dehydrated
• 1 leek
• 1 chopped garlic clove
• 2 tablespoons Virgin olive oil
• 100 gr of
• 30 gr butter
• 100 gr mascarpone cheese or cream
• 800 ml vegetable or poultry stock
• 1 tablespoon of Modena balsamic vinegar
• Salt and pepper
• Thyme and oregano
• Optional: Grated Parmesan cheese

Recipe elaboration step by step:

1. Place the dehydrated boletus in a bowl covered with water to hydrate.
2. Cut the roots and the green part of the leek and chop finely. Peel the garlic and chop it.
3. Pour the oil in a saucepan, heat over medium heat and sauté the leek and garlic, with half a teaspoon of salt, for 10 minutes.
4. Meanwhile, clean the mushrooms if necessary with a cloth and cut off part of the stem. Cut into slices and add them to the casserole. Strain the boletus and reserve the water for later, and add them to the rest.
5. Turn up the heat a little and let them fry until all the juice they release evaporates and they begin to brown. Season with salt and pepper and remove a few that we reserve in a saucer to decorate at the end.
6. Lower the heat again and add the butter and half a teaspoon of oregano and thyme. Cook stirring for about 3 minutes. Add the spoonful of vinegar and the broth, half a liter and we will add more later if it gets too thick. Taste in case it is necessary to correct salt and pepper and let it simmer for about 15 minutes.
7. Once the time has elapsed, put everything in the blender and blend until you get a homogeneous cream. Add broth if it is too thick, until you get the texture you like for your creams (keep in mind that it will thicken a little when you add the mascarpone).
8. Pour everything back into the pan over low heat and add the mascarpone cheese. Let it cook for a few more minutes and stir with a whisk until the mascarpone is well integrated. Taste and adjust salt and/or pepper if necessary.
9. Serve very hot and decorate with the mushrooms that we had reserved at the beginning to decorate and a pinch of fresh thyme or parsley, some sunflower seeds, sesame seeds, a few drops of olive oil or cream. Optional: a little grated Parmesan cheese.

This boletus and mushrooms cream, You can freeze it and take it out the day before consumption. But you will see that it becomes lumpy, so you should heat it over very high heat and stir with a whisk to make it creamy and smooth.

I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, succulent gastronomic recommendations for you to discover new destinations, restaurants and wonderful quality products.

With all my love,

Mireia Alum