Porcini mushroom soup with potatoes and leeks

4.48 from 263 ratings
Zuppa di funghi porcini con patate e porri
When it is particularly cold outside, there is nothing better to warm up than to enjoy a delicious smelling soup. For this dish you can use fresh or dried porcini mushrooms, depending on the season. And how to bring it to your table a little cheaper, I tell you below in my tips! ๐Ÿ™‚
Amount
4
servings
Ingredients list
Difficulty: easy
Cost: high
Calories: 101.7kcal
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Difficulty: easy
Cost: high
Calories: 101.7kcal
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Directions
  • Thoroughly clean and slice the porcini mushrooms. (Or soak the dried porcini mushrooms in warm water for about 30 minutes).
  • Peel and finely dice the potatoes. Clean the leeks. Remove the green part and the root. Then cut into thin rings.
  • Heat a dash of olive oil in a high pot and briefly sautรฉ the leeks in it. Add the potatoes and porcini mushrooms and sautรฉ over medium heat for 2 minutes.
  • Deglaze with the vegetable broth and simmer for 20 minutes. Then carefully process with a hand blender to a creamy soup.
  • Season with salt and pepper and simmer on low heat for another 5 minutes.
  • Finally, pour the soup into deep plates or bowls and garnish with chopped parsley to taste.
    Buon appetito!

Tip

Porcini mushrooms are very expensive! If you want to prepare this dish cheaper, but still do not want to miss the typical taste, simply replace 3/4 of the porcini with fresh mushrooms. Chanterelles are also perfectly suitable as a combination.
Serving: 404gCalories: 101.7kcal (5%)Carbohydrates: 4.7g (2%)Protein: 8.9g (18%)Fat: 1.6g (2%)

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