Crema de xampinyons // Cream of mushroom soup

Ingredients 📝 400g of xampinyons / mushrooms 50g farina // flour 80g porro // leek 50g cream // cream 200g llet // milk 450g aigua // broth 40g formatge crema // cream cheese Fulles de julivert // parsley 40g d'oli // AOVE (olive oil) 1/2 teaspoon of salt

Recepta 📝 In a pot we add the oil and fry the joint. Once we have it cooked, we add the xampinyons very clean and we offer them for a while. Now we can put the water/broth and the milk and we can boil it. Once boiled, we sieve the flour while we stir. Then we add the cream, the salt, the julivert leaves and the cream cheese. We leave it for 10 minutes and then we can grind it at maximum power. Bon profit!

In a pot put the oil and fry the leek. Once it is cooked, add the mushrooms and sauté them for a while. Now we can add the water or broth and the milk and we bring it to boil. Once it boils, sift the flour while stirring. Then add the cream, salt, parsley and cream cheese. Leave it for 10 minutes and blend it at maximum power. Enjoy!