Directions
How to turn a simple creamy potato soup into a super tasty and healthy dish! Step by step recipe, tips and the perfect wine.
Ingredients to make potato soup with mushrooms
4 people
- 2 white paste potatoes
- 3 ounces of porcini mushrooms (if you can’t find them chanterelle are delicious too)
- 1 shallot
- 1 clove of garlic
- parsley
- vegetable broth
- salt and pepper
- extra virgin olive oil
How to prepare a perfect creamy potato soup with mushrooms (porcini)?
First of all, peel the potatoes and put them to boil with a little bit of salt. Then chop the shallots and let it simmer with the garlic in a pan where you have put a little bit of extra virgin olive oil, just a couple of minutes. Slice the mushrooms and put them into the pan. Quickly sauté them and remove the garlic and keep cooking for a few minutes. When the potatoes are cooked mash them without mercy.
Put the potatoes in a pot with a just a bit of cooking water, 1 liter of broth, bring to a boil and add the mushrooms. Taste the soup and adjust seasoning with salt and black pepper, if necessary. Serve with chopped fresh parsley, toasted bread and a drizzle of olive oil. If you like, a sprinkle of nutmeg is always welcome.
Which wine goes best with creamed potatoes and mushrooms?
Combine a refreshing white wine with a vibrant floral bouquet, medium-bodied, that is not too alcoholic. We recommend the Opera 5, a fine blend of Bombino Bianco and Chardonnay, from De Stefenelli winery, for its innate minerality and elegant bouquet that blend perfectly with the flavors of the mushrooms.
If you prefer a cocktail, the Moscow Mule is perfect.
Recipe courtesy of Osteria del Vicolo Nuovo
Phone: 0542 32552 338 9249555
Imola, via Codronchi 6
