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!
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
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 dice them. Finely chop the parsley. With a knife, scrape the rind of Parmigiano, then cut into cubes (Yes, it's hard, Be careful).
Brown in extra virgin olive oil the clove of 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, a bit of grated Parmigiano Reggiano and black pepper. Serve the potato and mushroom soup garning the dish with bread croutons and a little chopped parsley. Bon appétit!