Mushroom soup and potatoes

Soup of mushrooms and potatoes: hot, fragrant, slightly spicy and easy to do. The mushroom soup is a classic Italian recipe autumn and I love her very much. I always say that autumn is my favorite season for food level, because nature provides a feast of vegetables: mushrooms, truffles, pumpkin, version, cabbage, broccoli. A nice change, even after cooking level, after the summer vegetables, not to mention that autumn is the season of my love soups.

So today I present this soup of porcini, chanterelles and mushrooms (you can also prepare using frozen mushrooms), with potatoes that make it more creamy, a few pieces of tomato, some’ and many spicy croutons. Is’ easy to prepare and is a nice alternative to the usual pasta dish for a dinner with friends. The stroke of genius are the pieces of Parmigiano Reggiano rind that, inside the cooking soup, make flavorful: a way to use scraps of cheese, in its entirety, for me it is amazing.

If you're a soup lover, take a look at the delicate porcini and chanterelle mushrooms, which it has a touch of cream that makes it creamy, the mushroom soup, pumpkin and chickpeas which it is also vegan and pumpkin cream, carrots and turmeric with honey mushrooms, offering delicious. Is, since we are in the right season, browse among all my RECIPES WITH MUSHROOMS. Have a good day!

SOUP WITH MUSHROOMS AND POTATOES (easy recipe)

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 200 grams of mushrooms
  • 200 grams of mushrooms or chanterelles
  • 200 grams of mushrooms
  • 500 grams of potatoes
  • fresh parsley, to taste
  • a small piece of chili pepper
  • a small piece of carrot, celery and onion
  • a clove of garlic
  • 4 tomatoes Piccadilly
  • a piece of Parmigiano Reggiano rind
  • Grated Parmigiano Reggiano PDO, to taste
  • salt and pepper, to taste
  • a little brandy or cognac or brandy (Optional)
  • extra virgin olive oil, to taste
  • homemade bread for croutons

PROCEEDINGS

Mushroom soup and potatoes

To prepare the mushroom soup and potatoes you must first prepare the mushroom broth, need to add flavor to the soup. "Si, You can also use a nut with mushrooms, but I assure you that fresh broth does not fight. Therefore, for mushroom broth wipe all mushrooms, eliminating the lower part of the stem and the rest by wiping with a soft brush. Wipe the mushrooms with a damp soft cloth to remove any excess soil. Chop the mushrooms, putting aside the stems and scraps for the broth.

For the Mushroom broth. Put in a pot the stems and discard mushrooms. Combine a little parsley, carrot, celery and onions in chunks, cover with 1,2 liters of water and bring to a boil. Cook over high heat for at least 30 minutes.

While the broth is cooking, peel the potatoes and cut into cubes. Then remove the peel tomatoes, the seeds and the vegetation water and cut into cubes. Finely chop the parsley. With a knife, scrape the rind of Parmigiano, then cut into cubes (Yes, it's hard, Be careful).

Sauté in olive oil the garlic and chilli, Then add the potatoes, mushrooms and diced Parmigiano Reggiano. Sauté the vegetables and deglaze with brandy or liqueur of your choice. Once the alcohol has evaporated, cover with the mushroom broth (not exaggerated, otherwise the soup will be too runny) and Cook, discovered, for 20 minutes. Season with salt and add the diced tomato and chopped parsley.

Brown the homemade bread cut into cubes in a little olive oil until browned and crisp. When the potato soup and mushrooms will be ready, sample to verify that it correctly salted, then season with an extra virgin olive oil, some’ of grated Parmesan cheese and black pepper. Serve the soup with potatoes and mushrooms, garnishing the dish with croutons and a little’ chopped parsley. Bon appétit!

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6 comments

Giovanni 19 November 2018 at 19:55

It will be great like everything that you propose; but to achieve it with frozen mushrooms I see problematic. What variants should be taken in relation to the recipe above?… Hi Ada (you often break, I know)

Reply
Ada Parisi 19 November 2018 at 20:14

Hi John! Do not break at all! Of course, the recipe goes for fresh mushrooms, frozen ones I point them to reach out to those who can not find fresh mushrooms, does not know how to use them, and clean or can not, simply, permetterseli. Just use frozen mixed mushrooms, at least bring different flavors to the soup. And maybe quslche dry porcini, which intensifies the fragrances. But I know that you will use fresh ones. ADA

Reply
Paola 14 November 2018 at 11:15

WONDERFUL!

Reply
Ada Parisi 14 November 2018 at 13:54

Thanks Paola! Easy easy but I love the soups and the mushrooms in particular!

Reply
elisabetta corbetta 14 November 2018 at 08:40

One of my favorite your own then top with pepper and brandy
A big kiss

Reply
Ada Parisi 14 November 2018 at 13:55

I tried to idearla so that it was suitable for a soup warm us now that (and finally) it's cold! A warm greeting

Reply

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