50 gr Beacon (4-5 slices)
1 onion dry chopped
1/2 leeks finely chopped
Εxtra Virgin olive oil (Saint George)
1 spoon boson
600 gr of finely chopped mushrooms
800μml chicken broth
Fresh peeled pepper
100 g of cream cheese
Cut the bacon and sauté with Saint George Extra Virgin olive oil in moderate heat for 5 minutes in a deep pot.
Remove the bacon from the pot and leave it.
Then add the onion, leek and finally the mushrooms cut into slices sauté for 4 minutes
Add the broth salt and pepper cover and let the soup simmer for 20 minutes.
Remove the soup from the fire and add the cream cheese.
Chop the soup into a blender until it gets smooth and takes it from a strainer.
Place the pot in medium heat and try if salt and fresh pepper is needed.