Classic cream of mushroom soup in casserole

When the cold arrives, nothing beats a comforting cream to warm you up. This time, with our classic mushroom cream recipe, which we prepare in the cast-iron casserole. The heady aroma of mushrooms sautéing in the kitchen evokes a feeling of warmth and familiarity, like a hug in the form of flavor. The process is a delight for the senses, from the gentle crackle as they cook to the irresistible aroma that unfolds gradually.

Besides delighting the palate, simmer in the casserole of iron allows an even distribution of heat, enhancing flavors and preserving the texture and nutrients of each ingredient. The magic lies in time: the iron's quick heat retention lets you sauté the base ingredients for the cream in just a few minutes, retaining their flavor, and when you lower the heat and add the stock to make the cream, the slow cooking process brings out the nuances of each taste, transforming simple ingredients into an exquisite gastronomic creation, full of nuances and nutrition.

I hope you join us on this culinary journey as we share the pleasure of slow cooking with love in every spoonful.

Ingredients

• 2 tablespoons butter (you can substitute with mild olive oil)
• 2 leeks
• 4 cloves of garlic
• 400 g mixed mushrooms (button, portobello, shiitake...), reserving some
• 500 g hot chicken stock (you can also use vegetable stock)
• 250 ml cooking cream (18% fat)
• 1 tsp salt
• 1/2 tsp white pepper
• Truffle oil, for drizzling at the end (optional)
• Black and white sesame seeds, for sprinkling (optional)
• Extra mushrooms for serving (optional)

Preparation

1. Heat the Le Creuset casserole over low heat (we used a 24 cm round one). Warm the butter and add the leeks roughly chopped. Sauté them, mixing the leek with the melted butter, using a spatula.
2. After a couple of minutes of sautéing the leeks, add the chopped garlic. Continue sautéing until the leek shows some browning (you can increase to medium heat). About 7-8 minutes total cooking time.
3. Chop the mushrooms into large pieces, and add them to the leeks. Cook over medium heat for 3 minutes, stirring occasionally.
4. Add the salt and white pepper.
5. Pour in the hot stock and let it cook for about 15 minutes over low heat.
6. After that time, add the cooking cream and transfer the mixture to a blender. Blend until you get a creamy texture (you can also blend directly in the casserole and pass the cream through a chinois).
7. Optional: some like to add a creamy cheese to the soup for the flavor and creamy texture it also provides. If you want to try it, add it when you add the cream, before blending.
8. You should serve the cream hot. If you've prepared it in advance, you can heat it in the microwave or over medium heat in the casserole.
9. When serving, sauté the mushrooms you reserved in a pan skillet (you can slice them), in a little oil - ideally, sautéed in a bit of truffle oil.
10. Serve the cream with the sautéed mushrooms, a drizzle of oil (or truffle oil) and sprinkle a pinch of truffle salt (it's delicious!). Also sprinkle some sesame seeds or serve with some croutons. Enjoy your meal!