Soup with mushrooms and potatoes
|Vegetable broth 2lt|
|Garlic 1 clove|
|Porcini mushrooms 400gr|
|Salt, pepper and oil enough|
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 .