By using only the stems of the porcini mushrooms, the soup retains a lovely ivory color while still being very flavorful. With the caps, the color is less appealing. One or two small sliced and sautéed porcini mushrooms with a bit of olive oil will be enough to enhance your dish.
Peel the shallot and finely chop it. Peel the potatoes and cut them into small cubes. In a large pot, heat a tablespoon of olive oil and add the shallots and mushroom stems, letting them sweat gently for 4 to 5 minutes. Add the diced potatoes and minced garlic. Pour in the chicken broth, season with salt if necessary, add pepper, and let simmer for 30 minutes.
Blend and keep warm. Clean the small mushrooms, slice them lengthwise, and quickly sauté them on both sides in olive oil, adding salt.
At the moment of serving, add the fresh cream to the hot soup, mix well, and distribute into 4 plates or bowls. Place slices of golden mushrooms on the surface of the cream soup along with sprigs of parsley. Serve immediately.
To finish, find me on my blog: http://lasoupealacitrouille.blogspot.fr/2013/10/veloute-de-cepes.html
0 servings
4
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