Ingredients
- 1 ½ cups (300 g) porcini mushrooms
- ½ cup (100 g) potatoes
- 2 ½ cups (500 ml) vegetable broth
- ½ onion
- ¼ cup (50 g) butter
- Parsley
- Nutmeg, to taste
- Extra virgin olive oil
- Milk, as needed
Instructions
Prepare the Ingredients
Clean the porcini mushrooms by removing any soil, rinse briefly, and slice them.
Peel the potatoes and cut them into small cubes.
Finely chop the onion.
Start the Base
In a pan, sauté the onion with a drizzle of extra virgin olive oil until soft.
Add the potatoes and cover with part of the vegetable broth.
Cook for about 5 minutes.
Add Mushrooms
Add the porcini mushrooms and parsley.
Pour in more broth to cover and continue cooking for about 15 minutes.
Add more broth gradually if needed.
Season with salt, pepper, and a pinch of nutmeg.
Blend the Cream
Once everything is cooked and tender, remove from heat.
Blend with an immersion mixer until smooth and creamy.
Add butter and adjust the texture with a splash of milk if needed.
Serve
Serve hot, garnished with fresh parsley and accompanied by croutons.