Cream of mushroom soup

Wash the leek and the onion, chop them and put them in a casserole with a spoonful of EVOO over medium low heat to poach them.

When it is poached, add the peeled potato cut into small pieces and the sliced mushrooms (leave some mushroom slices to decorate later).

Cook for about 5 minutes and add the cream, nutmeg and pepper, cook for 2 minutes and add the broth.

Cook for about 15-20 minutes, covered, over medium heat.

After the time has elapsed, let it cool a little and beat it until the desired texture is obtained.

Grill the mushroom slices that we had set aside.

Put the cream on a plate and decorate with the grilled mushrooms, a little grated Emmental cheese and sprinkle a little dill on top.