The weather is mild: yesterday was a warm autumn day, while in the morning and evening, a light jacket is mandatory.
The desire in the kitchen is for creamy first courses to which you can perhaps add croutons of stale bread just browned in the pan, and that’s exactly what I did today with this potato and mushroom cream, a simple velouté with an amazing aroma!!
I added porcini mushrooms given to me by a friend who lives in Monterenzio, a village on the first Bolognese hills, but you can mix flavors to your liking, as always!
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POTATO AND MUSHROOM CREAM
ASIs Kitchen
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for POTATO AND MUSHROOM CREAM
- 26.5 oz Potatoes
- 10.5 oz porcini
- 3 cups vegetable broth
- 1 clove garlic
- 1 onion
- 1 celery stalk
- 4.4 oz cooking cream
- 1.4 oz Butter
- 1 sprig marjoram
- to taste salt
- to taste pepper
Tools for POTATO AND MUSHROOM CREAM
#adv
- Saucepan
- Knife
Steps for POTATO AND MUSHROOM CREAM
Wash, peel, and dice the potatoes.
Clean the mushrooms with a damp cloth(or wash them very quickly) and slice them.
Cut the celery stalk into rings and chop the onion.In a large saucepan, sauté the onion, celery, and garlic clove in a little butter, about 0.7 oz.
Then add the potato chunks, salt, and continue cooking for 5/6 minutes.
Now pour in the hot broth and continue cooking. In another saucepan, cook the mushrooms for about 3/4 minutes with the remaining butter (about 0.7 oz), adjusting the salt.
Set aside some mushrooms and put the others in the saucepan with the potatoes. Blend everything with an immersion blender.
Add the cream and let it cook for a few minutes on high heat to thicken the potato and mushroom cream.
Serve the cream, decorate with the reserved mushrooms, add some marjoram leaves, and it’s ready to go on the table! Enjoy your potato and mushroom cream!
Annalisa
Tips and Notes
Instead of porcini mushrooms, you can also use mixed frozen mushrooms and instead of marjoram, you can add parsley… For other autumnal velvety soups and creams, I recommend the leek cream, the pumpkin and robiola cream, and the chickpea soup.
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