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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! 🙂
A fragrant delicious vegan soup with fresh mushrooms!
Amount
servings
Ingredients list
- 400 g porcini mushrooms or
- 300 g dried porcini mushrooms (shop here)
- 700 ml vegetable broth
- 100 g leeks
- 300 g potatoes
- olive oil extra virgin
- salt to taste
- pepper to taste
- parsley to taste
Equipment
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 sauté the leeks in it. Add the potatoes and porcini mushrooms and sauté 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!
My 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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