Mushroom Soup


& Noir d'Olive

  • 500g / 1lb 2oz mushrooms (of your choice: button, cep, chanterelle, etc.)
  • 1 leek, sliced in rounds
  • 1 onion, chopped
  • 3 garlic cloves
  • Salt
  • Pepper
  • Parsley, coarsely chopped
Sweat the onion in a little olive oil. Add the leek and garlic, then the mushrooms.

Cover the contents with water, then cook for 20 minutes.

Blitz the contents, then add salt before serving.

Add a little olive oil, the pepper and the parsley.