This soup will be a perfect recipe to warm your autumn evenings 🙂 its porcini mushroom’s perfume will spread all over the kitchen and it will make it even more inviting!
I admit that I prefer to make a good pasta or a good risotto when I have porcini, but when it happens that I buy some more then I like to do also something else sometimes, and this soup is a very good idea for something different 🙂 moreover it can be good also the day after.
Let’s see how to do it.
INGREDIENTS (4-5 people):
- 500 g porcini
- 350-400 g potatoes
- 1 leek
- 1 clove of garlic
- 1 liter of vegetable stock, but do a bit more if needed
- extra virgin olive oil
- freshly ground black pepper
- fresh parsley
- First of all prepare the vegetable stock, as usual, and let it simmer at least 45-60 minutes.
- While stock is simmering you can clean the porcini mushrooms: don’t wash them, brush their stipe/stem with a small knife or a brush to remove the possible ground, and carefully clean the cap by using a wet kitchen paper. Remove also the possible ruined parts. Then cut them in slices (I kept some nice sections for decoration).
- Cut the leek into thin slices and peel the potatoes and cut them in cubes.
- Take a pot and heat a generous amount of extra virgin olive oil, then add the leek and the clove of garlic. Then add the porcini and the potatoes and let it cook for 5 minutes, move it some times. Then add the vegetable stock to exactly cover the mushrooms and let it simmer until the potatoes are well cooked (about 30 minutes). Season with salt and pepper and remove the clove of garlic.
- When the potatoes are cooked take an immersion blender and reduce everything to a cream. If the soup is too much thick you can add some extra stock or a little bit of milk. The thickness depends on your taste.
- In a small pan I cooked for a couple of minutes few thin porcini slices, with a drizzle of extra virgin olive oil, I used them to garnish the dishes.
- Add the fresh parsley and serve it with croutons and a drizzle of extra virgin olive oil 🙂