Champignon mushrooms and potatoes cream. Versione italiana. One of the vegetable soups that I have always liked since I was a child, is the one with mushrooms and potatoes. I find it very appetizing also if the vegetables are left in chunks, but even more if everything is blended to obtain a fragrant and creamy velvety.
In this case I used champignon mushrooms because they are easier to find fresh in all seasons, as they are grown. But if you have other types of mushrooms available, you can replace them with those and possibly get even more delicious results, for example by using porcini.
Champignon mushrooms and potatoes cream
Ingredients: (4 people)
- 600g potatoes
- 350g clean Champignon mushrooms
- 700ml vegetable broth
- 1 onion
- 2 garlic cloves
- Fresh parsley
- Salt
- Pepper
- Olive oil
Directions:
- Begin to put in a large saucepan 2 tablespoons of olive oil and the two peeled and halved garlic cloves.
- Then add a tablespoon of fresh chopped parsley and the onion, after having peeled and cut it. It is not necessary to finely chop them, as in the end we will blend everything.
- Sauté everything for a few minutes, until the onion is golden brown and then add the cleaned and sliced champignon mushrooms. Set aside a few raw slices to decorate the dishes.
- Then cook for 5 minutes over medium heat. In the meantime, peel the potatoes and cut them into cubes, then add them to the other ingredients and, at this point, add the broth.
- Cook over medium / low heat for 20 minutes, covering the pot and then uncovering it for another 5 minutes. The potatoes should be soft and easily mashed with a fork.
- Turn off the heat and season with salt and pepper. Then blend in order to obtain a nice creamy velvety without residual pieces.
- Then serve with a few slices of raw mushroom and a few parsley leaves to give color to the dish.
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