The weather is mild: yesterday was a warm autumn day while in the morning and evening it’s necessary to use a light jacket.
The desire in the kitchen is for creamy first courses to which you can possibly add croutons of stale bread just golden in the pan, and that’s exactly what I did today with this potato and mushroom cream, a simple soup with an amazing aroma!!
I added porcini mushrooms given to me by a friend who lives in Monterenzio, a town on the first hills of Bologna, but you can mix flavors as you please as always!
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POTATO AND MUSHROOM CREAM
ASI’s Kitchen
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for POTATO AND MUSHROOM CREAM
- 26.5 oz Potatoes
- 10.5 oz porcini mushrooms
- 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
- Casserole
- Knife
Preparation 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.
Slice the celery stalk and chop the onion.In a large saucepan, sauté the onion, celery, and garlic clove in about 0.7 oz of butter.
Then add the diced potatoes, season with salt, and continue cooking for 5-6 minutes.
Now pour in the hot broth and continue cooking. In another saucepan with the remaining butter (about 0.7 oz), cook the mushrooms for about 3-4 minutes, seasoning them with salt.
Set aside a few mushrooms and add the rest to the saucepan with the potatoes. Blend everything with an immersion blender.
Add the cream and cook for a few minutes over high heat, thickening the potato and mushroom cream.
Plate the cream, garnish with the reserved mushrooms, add a few marjoram leaves, and serve! Enjoy your potato and mushroom cream!
Annalisa
Tips and Notes
Instead of porcini mushrooms, you can also use frozen mixed mushrooms, and instead of marjoram, you can use parsley… For other autumnal soups, I recommend the leek cream, the pumpkin and robiola cream, and the chickpea soup!
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