This was one of my Spanish grandmother’s favourite soups. In fact, back then, we both used to love heating up a can of Campbell’s soup! Imagine that…
This is not your typical “cream” soup, as I added no dairy and no coconut milk. I wanted something made just of the vegetables and the broth, and I have to say, it’s delicious!
A couple of notes: one, I made my broth with the bones of our jamon serrano leg. That adds a special flavour. If you cannot get jamon serrano bones, regular beef broth is a good substitute. And second, I like this soup rather thick, as you can see in the photographs. However, feel free to “water” it down a bit with more broth, if you prefer it less “creamy”.
- 500g mushrooms (I used brown mushrooms), reserve two mushrooms for garnish
- 1 large leek, clean and sliced
- 2 stalks celery, with leaves, clean, deveined and sliced
- 3 cloves garlic, sliced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/2 teaspoon coarse sea salt
- 1 teaspoon herbs de provence (rosemary, oregano, thyme, basil and savory)
- 3 1/2 cups bone broth (how I made mine: I used a large piece of the jamon serrano we cut up with two red onions, quartered, in plenty of water. I cooked it on low heat for about two hours, taking the foam off occasionally, when it built up)
- In a large pot, over low heat, add the olive oil, butter, leeks, celery and garlic. Sweat the vegetables for about 5 minutes.
- Add the mushrooms, which have been previously cleaned and quartered.
- Cook for about 5 minutes, until the mushrooms are soft.
- Add 3 cups of broth and the sea salt.
- Cook for 10 minutes, still over low heat.
- In the meantime, prepare the garnish (below).
- Add the herbs de provence and set aside.
- When slightly cool, with a hand blender (I used a mini-pimer) or an electric blender, pure the mixture and return to the pot.
- Add the additional 1/2 cup of broth and reheat slightly to serve.
- For the garnish: Dice the two reserved mushrooms, mince 2 cloves of garlic, and place in an ovenproof dish. Drizzle some olive oil and roast at 180C for about 10 minutes.
- To Serve: place the cream of mushroom in the bowls and pour a tablespoon of the garnish overtop.