Ingredients:
2 tablespoons of olive oil
1/4 cup Cardenal Mendoza Brandy de Jerez
40g of butter
1 large leek, sliced very thinly
3 crushed garlic cloves
750g sliced mushrooms
4 cups of chicken broth
3/4 cup of cooking cream
Instructions
Heat the oil and butter in a large frying pan over medium heat until foamy. Add the leek and garlic. Cook, stirring, for 2 minutes. Reduce the heat. Continue cooking, covered, for 10 to 15 minutes or until the leek is very tender.
Increase the heat intensity. Add the mushrooms and stir frequently for 10 to 15 minutes or until the mushrooms are soft and tender.
Add the broth, Cardenal Mendoza Add 2 cups of water to the saucepan and simmer, partially covered, for 20 minutes. Remove from heat and let cool slightly..
Add 1/2 cup of heavy cream and stir, without boiling, over low heat until heated through. Pour the soup into bowls. Season with pepper. Serve with bread and enjoy!
