Lingua menu

Foto piatto ricetta

Soup with mushrooms and potatoes

30 minutes
30 minutes
4 people
low diff.
low cost
Potatoes 1kg
Vegetable broth 2lt
Garlic 1 clove
Onion 1/2
Porcini mushrooms 400gr
Rosemary enough
Salt, pepper and oil enough

Ideal product


How to cook it

We start our recipe starting from mushrooms : Take the mushrooms and wash them thoroughly under running water , taking care to remove any traces of dirt or grass. Once cleaned , dry them with a clean kitchen , making sure to dab it gently so as not to ruin them , then cut them into very thin slices .

Put now the mushrooms in a pan , where you have previously made lightly brown the garlic in a little oil , to facilitate their cooking, add also half a glass of tap water, so keep a low heat until they are well softened .

Meanwhile, in a separate saucepan , let brown the finely chopped leek along with a couple of tablespoons of oil, when he started to wilt, add the potatoes , peeled and cut into cubes and toast for a minute, then add the broth plant .

When the potatoes are well softened , transfer the contents of the pan into a blender along with mushrooms and parsley. Season with a pinch of salt and pepper and blend until you have formed a velvety smooth and homogeneous . Then decanted again the soup to the pan and heat it for another couple of minutes. Serve immediately still hot .



Torna Ricette - EN