Recipe for Cream of Mushrooms, Leeks and Potatoes

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:

1. We separate the heads of the peduncles of the mushrooms and wash everything very well.
2. Heat the butter in a saucepan and add the mushrooms, sprinkle them with a squeeze of lemon and lightly salt them.
3. Let them cook for about six minutes over very low heat.
4. We take out half of the heads and cut them in half, reserve them with their juice.
5. Separately, peel, wash and cut the potatoes and wash and cut the leeks into 3 cm pieces. long.
6. 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.
7. We sprinkle them with water, which just covers them, salt and cook for 25 minutes approx.
8. When they are warm, we pass through the blender with all the mushrooms, except the heads that we have cut into slices.
9. 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.