Mushroom soup

20 min


4 persons




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Mushroom soup


  • 1 small onion
  • 1 leek
  • 500 g mushrooms
  • 300 ml vegetable stock
  • 100 ml whole milk
  • A splash of Borges extra virgin olive oil
  • Salt and pepper
  • A pinch of ground cloves
  • 1 tablespoon corn flour (optional)
  • A few mint leaves
  • A handful of almonds
Borges extra virgin olive oil

Extra Virgin Olive Oil

Step by step

  1. Step 1

    Brown the onion and leek in a pot with plenty of extra virgin olive oil. Add the mushrooms, washed and sliced, and cook everything for a few minutes. 

  2. Step 2

    Add the salt, pepper and ground cloves. 

  3. Step 3

    Pour in the vegetable stock and the milk, and cook everything for a few minutes. 

  4. Step 4

    Blend the mixture until the soup is creamy. If necessary, thicken with a tablespoon of cornmeal (or add a little less liquid if you like a creamier soup). 

  5. Step 5

    Serve garnished with a mint leaf and some crushed almonds. 

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