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Mushroom and potato soup

Recipe by Paola- Italy On My Mind

Serves 4 as an entree

  • 275g wild mushrooms, cleaned and sliced
  • dash olive oil
  • 400g potato,cooked, peeled and diced
  • 100g cipollina onions (or baby leeks), peeled/cleaned and thinly sliced
  • 1 litre vegetable stock
  • salt and pepper to taste
  • finely chopped parsley
  • creme fraiche (1 large dollop per person)
  1. Place the potato in a small saucepan filled with cold water. Bring to the boil then reduce the heat and simmer for 25-30 minutes until fork tender. Peel, dice and set aside.
  2. While the potato is cooking, sauté the cipollina onions (or baby leeks) in a dash of olive oil in a medium-sized, lidded saucepan for 10 minutes on low heat until translucent, making sure they do not colour.
  3. Place the sliced mushrooms in a small frypan with a dash of olive oil on medium heat and sauté for about 3 minutes. Reserve a few (for serving) and toss the rest in with the onion. Add the previously cooked diced potato and a litre of vegetable stock. Bring to the boil, cover, reduce the heat and cook for about 10 minutes. Now remove from the heat, blend using a stick blender, add salt and pepper to taste and return to the heat and keep warm until you are ready to serve.
  4. Place the mushroom and potato soup in warmed serving bowls, stir through a spoonful of creme fraiche (to taste), toss in a few of the reserved slices of mushroom, finely chopped parsely and serve with cipolline onion focaccia.

Perfect served with Paola from Italy on my Mind’s Cipolline onion focaccia. Recipe here.

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