When we're kids we are usually not that excited about eating vegetables and soups. I remember for example, during my childhood in Italy, that one of the least attractive meals used to be Minestrone - a watery soup of mixed vegetables. Nowadays soups can be much more attractive, with an impressive variety of ingredients, colors and textures. They gained a new status of trendy food.

Popularity aside, I truly think they are the perfect winter comfort food: warm, delicious and very versatile depending on the available vegetables. My favorite type is definitely the creamy and velvety style, like this mushroom velvet soup.

Ingredients (4 servings)

• 400 gr mixed mushrooms for the soup (i.e. 200 gr champignon or cremini, 100 gr shiitake, 100 gr oyster mushrooms)
• 100 gr mixed mushrooms to garnish (50 gr enoki, 50 gr small king oyster mushrooms)
• 1 leek
• 1 shallot
• 1 L water or vegetable stock
• Salt, pepper to taste

1. Finely chop the leek and 1/2 shallot and place in a pan with a drizzle of olive oil. Cook for 5 min over low medium heat, adding a couple of spoons of water to ensure it doesn't get dry.
2. Chop the mushrooms for the soup and add to the pan with 500 ml of water (or vegetable stock if you prefer). Cover with the lid and cook for about 20 min.
3. When the mushrooms are cooked, turn off the heat and use a blender to turn the soup into a velvety cream. Add more water if it's too dense, I used a total of about 1 L. Add salt and pepper to taste.
4. In the meantime prepare the toppings: cook the 1/2 shallot in a small pan until golden brown, and set aside. Used the same pan to cook the rest of the mushroom. To have perfectly sautéed mushrooms, add them to the hot pan and cook over high heat, stirring frequently to help any liquid.
5. Serve while the soup is hot, topping every plate with a drizzle of olive oil, a bit of shallot and small mushrooms.

TIPS: Two variations for the curious food lovers. If you like it extra creamy, add 100 ml of cooking cream before mixing the soup. Otherwise you can add croutons to make it a more filling dish. Do you have truffle oil at home? It's the best to add an aromatic extra touch at the end.

Have you tried it? Do you have any suggestions? Leave your comment