Cream of mushroom soup: the comfort food recipe with porcini mushrooms

The Cream of mushroom it is an ideal comfort dish to warm up the cold autumn evenings. A starter with an unctuous and velvety texture, enhanced by the presence of fresh porcini mushrooms, to be served as cena with vegetarian guests or for lunch Family Sunday. To prepare it, you need a few ingredients: porcini mushrooms, potatoes, leeks and vegetable broth. Once the mushrooms have been flavored in a pan with a generous drizzle of extra virgin olive oil and the minced leek, all you have to do is mix the potatoes into pieces, cook with the boiling vegetable broth then blend everything in a hand blender.

The result will be a cream with a delicate and enveloping taste, and an intoxicating fragrance, to bring to the table with wholemeal bread croutons. Instead of boletus, you can choose your favorite variety of mushrooms: from the most common to the most valuable mushrooms chanterellesor you can use part of the fee and one of those buckets, soak in cold water and squeeze carefully before pouring into the jar. You can complete your cream of mushroom soup with a spoonful of ricotta or robiola cheese and slivered almonds, for a pleasantly crunchy touch.

Find out how to make cream of mushroom soup by following the step-by-step procedure and tips. If you liked this recipe, also try the carrot soup.

How to prepare mushroom soup

Clean the ceps: gently dab them with a damp cloth to remove any soil residue 1and cut the root part of the stem.

Cut the mushrooms into slices 2.

Heat a generous drizzle of oil in a pan 3.

Add the thinly sliced ​​leek 4.

Pour the porcini mushrooms 5.

Sauté for 1 minute 6.

Mix the potatoes, peeled and cut into cubes seven.

Leave to perfume for a few minutes 8.

Cover with boiling vegetable broth 9.

Stir with a wooden ladle ten.

Season with salt and pepper 11and cook for about 20 minutes.

Meanwhile, heat some oil in a pan. 12.

Cut the slices of wholemeal bread into squares and pour them into the mold 13.

Grill the bread squares, turning them often, until golden brown and crispy 14.

After the cooking time, blend the mushrooms and potatoes in an immersion blender, until you obtain a smooth and velvety cream 15.

Arrange the cream of mushroom soup on individual plates 16.

Top with a drizzle of raw oil, croutons and a little chopped parsley 17and serve the cream hot.

Tips

You can enrich the cream of mushroom soup with speck or bacon according to your wishes crispy baconor you can enjoy it in combination with a serving of basmati rice, buckwheat or other grains of your choice.

Once the cream has been blended, if it is too thick, we suggest adding 1 ladle of boiling water or vegetable stock.

If you want to do the Cream of mushroom American style, all you have to do is add the cream and the milk during cooking, thicken everything with a roux prepared separately, then mix the ingredients with an immersion blender according to the procedure.

If you have leftover mushrooms, you can cook them in a pan with garlic and oil, cook them with a drop of cream, collect them in the bowl of a blender and cream them with a few tablespoons. grated parmesan. : you will get a seasoning aromatic and tasty, perfect for flavoring a good plate of pasta.

storage

The cream of mushroom soup can be stored in the refrigerator, in an airtight container, for One day massive.