Pinch of Cumin

Creamy mushroom soup with roquefort cheese

Creams, those unknown dishes in which you can hide almost everything without anyone noticing it.

I remember when I was a child I did not want to eat onions (even today I only eat just a bit, I normally use it to add flavor to my food) and there was a suspicious potato and carrot cream that my mother used to cook from time to time. Despite I asked her for the ingredients, that course never seemed to have onion, but a few years later I found out that I had been eating hidden onion for a long time.

Since then I have a weird predisposition for creams, and the same as Mafalda with soups, creams are not one of my daily courses –I prefer to see what I eat-, but I appreciate one from time to time. They are almost always delicious.

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Ingredients for 2 people

8 fresh mushrooms
1 piece of leek
2 cloves of garlic
50 gr of roquefort cheese
1 glass of milk
2 tablespoons of extra virgin olive oil
1.5 tablespoons of all-purpose flour
1/2 teaspoon of nutmeg
Spanish iberic ham and chives to decorate

Directions

Chop garlic cloves in little cubes and brown them in a skillet with hot olive oil.

Clean and slice onions in thin slices. Pour them on the skillet once garlic is already brown.

Chop leek piece and pour it also in the skillet with the mushrooms.

Low heat and cover it with a lid for about 15 minutes. Stir it from time to time.

Sprinkle with flour and stir until it gets brown.

Add glass of milk, water, roquefort cheese chopped in cubes and nutmeg.

Cover it with a lid again and let it boil for about 10 minutes to low heat, until it thickens.

Grind it with a mixer and serve it decorated with Iberic ham shavings and chives.

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To be considered

Attention, this cream, as many others, is a bit heavy, it is better to eat it in moderation –especially if you are going to have it as dinner-.

You can also have it with croutons, white or spiced.

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My culinary creations - © 2014-16, Sara Jiménez

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