Ingredients 

• 150 g of button mushrooms
• 2 large portobello mushrooms
• 1 medium sized leek
• 1 medium sized onion
• 3 cloves of garlic
• 100ml of white wine
• 70 ml of fresh cream
• 2 tbsp of Worcestershire sauce
• 1 tsp of dried oregano
• 1 tsp of dried thyme
• Fresh parsley
• 1 vegetable stock
• Olive oil
• Salt and pepper

Instructions

1. In a large pot add olive oil, onion, garlic and leek. Sauté for 2 to 3 minutes or until softened.
2. Add the mushrooms, herbs, Worcestershire sauce, wine, salt and pepper. Let it cook for a few minutes.
3. Cover the mushroom mixture with a bit of water and let it cook for about 30 minutes stirring occasionally. (Add more water if need it but not too much)
4. Add the vegetable stock and fresh parsley halfway through.
5. Blend the soup until smooth
6. Add Benna Fresh Cream and stir until it’s well combined