Wild Mushroom Soup with Olive Oil
This wild mushroom soup recipe does not use cream, yet it has a luxurious, rich texture that will keep you warm on cool nights.
Ingredients
- 500 g wild mushrooms your choice (Button, Cèpes, Giroles...)
- 1 leek sliced into rings
- 1 onion thinly sliced
- 3 cloves garlic minced
- salt and freshly ground black pepper to taste
- parsley coarsely chopped
- black olive oil CastelineS
- olive oil CastelineS Noir d'Olive AOC Provence
Instructions
- Sweat the onion in a drizzle of olive oil, add the leek, garlic and then the mushrooms.
- Pour in as much water as necessary and cook for 20 minutes.
- Blend and season with salt just before serving.
- Add a drizzle of olive oil, pepper and parsley.
Notes
Domaine Castelas produces a range of olive oils at its mill at the base of Les Baux de Provence. You can order their oils and other products online if you live in France, Belgium, Germany, the Netherlands, or Luxembourg.
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