Ingredients to make Cream of mushrooms, leeks and potatoes:
- 400 grams of mushrooms
- 2 medium potatoes
- 2 medium leeks.
- 30 grams of butter
- A dash of lemon juice
- 1 glass of cream (of the red wine ones)
- 3 tablespoons of oil
- Water
- Pepper
How to make Cream of mushrooms, leeks and potatoes:
- We separate the heads of the peduncles of the mushrooms and wash everything very well.
- Heat the butter in a saucepan and add the mushrooms, sprinkle them with a squeeze of lemon and lightly salt them.
- Let them cook for about six minutes over very low heat.
- We take out half of the heads and cut them in half, reserve them with their juice.
- Separately, peel, wash and cut the potatoes and wash and cut the leeks into 3 cm pieces. long.
- Heat the oil in a saucepan and when it is hot add the leeks and potatoes, both mixed, turning with a wooden spoon for 5 minutes.
- We sprinkle them with water, which just covers them, salt and cook for 25 minutes approx.
- When they are warm, we pass through the blender with all the mushrooms, except the heads that we have cut into slices.
- Add the slices with their juice along with the cream to the purée, add pepper to taste and adjust the salt and serve very hot.
