Cream of potato soup, mushrooms and chanterelles. Autumn, mushroom time! One of my 'plant’ absolute favorites. I love them all: chanterelle mushrooms, ovoli, porcini mushrooms, Galletti, mushrooms meat, even the mundane mushrooms. Today a classic of the traditional autumn food: potato soup, porcini and chanterelle mushrooms. I flavored the soup with sage and rosemary, and I took her with mini unleavened bread croutons. It should be eaten hot and creamy… if everything rained outside it would be even more perfect 🙂
Ingredients for 4 people:
- 500 grams of potatoes
- 1 Golden onion
- 1 leek
- 250 grams of mushrooms
- 250 grams of chanterelles
- 6 Tablespoons extra virgin olive oil
- salt and pepper
- a sprig of Rosemary
- 2 Sage leaves
- 4 tablespoons fresh cream or whole milk
- vegetable broth as required
- unleavened bread or bread you like enough to croutons
- 2 tablespoons grated Parmigiano Reggiano DOP
Finely chop the onion, the leek, rosemary and sage and place them in a large saucepan with 4 tablespoons oil. Let them dry on low heat. Meanwhile, wash and peel the potatoes, then cut into slices and then into small cubes of about one centimeter. Combine the potatoes with fried vegetables and brown them, stirring carefully (stick!). Add the vegetable stock to cover, season with salt and pepper. Cook, covered and over low heat, for about 20 minutes or until the potatoes have not begun to unravel and the broth will not have taken a creamy consistency.
While the potatoes are cooking, Clean the mushrooms from any dirt using a cloth or, if they are very dirty, scraping the earth with a knife. So get them into pieces and sauté over high heat in a pan with two tablespoons of remaining oil. When the potatoes are cooked, add the mushrooms and cook the whole thing even two minutes. possibly with salt and stir everything with the cream or whole milk (with cream soup will be creamier, with lighter milk).
Toast in a pan unleavened bread cut into very small cubes. Serve the hot soup with croutons, of mushroom pieces at the center of the plate and a sprig of rosemary for garnish.
THE PAIRING: We suggest a soft and fragrant wine made from the grape variety of Ischia Biancolella (grown to 600 meters above sea level) for this dish in which the wine should not overpower the aroma and flavor of porcini mushrooms. Hints of banana and broom flowers characterize this “Frassitelli” produced in Campania from the estate Casa D'Ambra: its flavor is intense but delicate.