4 garlic cloves
Carbonell Extra Virgin Olive Oil
½ cup flour
400 g of mushrooms in cubes
500 cl of semi-skimmed milk
1 l of water
1 cup of cream cheese cubes
You can buy a can of soup and just warm it up, but this dish will mean something else altogether if you make it from scratch.
Let’s start by peeling the garlic cloves and the onion, and once they are peeled, put them in a medium-sized casserole in which you have previously poured some Extra Virgin Olive Oil, enough to cover the garlic and onion.
Once they are fried, add the mushrooms; to avoid burning them lower the heat, cover the casserole and cook it for 15 minutes.
When it’s hot, add a liter of water, half a cup of flour and half a liter of semi-skimmed milk. Mix a further 10 minutes over medium heat until it boils. To make it thicker add half a cup of cream cheese to the mixture and stir for a couple of minutes.
We recommend serving it on a deep plate and decorating it with some croutons.