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.
- 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
Step by step
Add the salt, pepper and ground cloves.
Pour in the vegetable stock and the milk, and cook everything for a few minutes.
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).
Serve garnished with a mint leaf and some crushed almonds.