Creamy gourmet mushrooms soup with gorgonzola and truffle oil
Add olive oil in a saucepan on high heat. Add the onion and leek and let cook until golden.
Add the mushrooms and cook for 3 to 4 minutes. Then, add the potatoes adding salt and pepper to taste.
Then, add the broth and cook on medium heat for 40 minutes. When the soup is ready, grind it with a hand-held blender until smooth and creamy.
Finally, add the fresh cream and place it back on medium fire. Add some extra salt and pepper if needed.
Garnish with gorgonzola cheese, chives, and truffle oil.