Mushroom Velvet Soup (Vellutata ai Funghi Porcini)
Category: First Courses
Servings: 4
This Mushroom Velvet Soup (Vellutata ai Funghi Porcini) is a hearty and rich first course, brimming with earthy flavors from the porcini mushrooms, complemented by delicate potatoes and leeks. Perfect for a cozy dinner or to impress guests with its creamy texture and comforting aroma, this dish is elevated by crunchy homemade croutons and a drizzle of extra virgin olive oil. Follow these easy steps to create a restaurant-worthy dish right in your kitchen!
Ingredients
| Ingredient | Quantity |
|---|---|
| Porcini mushrooms | 500g |
| Leeks | 80g |
| Vegetable broth | 700g |
| Potatoes | 300g |
| Fine salt | To taste |
| Black pepper | To taste |
| Extra virgin olive oil | 60g |
| Cereal rolls | 2 |
| Extra virgin olive oil | 10g |
| Fine salt | 1 pinch |
| Oregano | 1 pinch |
Instructions
-
Prepare the Porcini Mushrooms:
Start by preparing the porcini mushrooms. If the mushrooms have a lot of dirt on them, rinse them quickly under cold running water (although this is generally not recommended to avoid water absorption). If the dirt is minimal, gently remove it using a brush. Carefully separate the stem from the cap of each mushroom using a delicate rotational motion, then slice both parts into thin strips lengthwise. Set aside. -
Prepare the Vegetables:
Wash and dry the vegetables. Peel the potatoes and cut them into small cubes, then slice them into very thin rounds. This will ensure a smooth and creamy texture in your soup. -
Cook the Leeks and Potatoes:
In a non-stick pan, heat a little olive oil and sauté the leeks until they soften and become fragrant. Once the leeks are translucent, add the sliced potatoes and stir for about a minute, letting them cook for a bit. If you wish to add some decorative potato slices to your dish, set aside a few slices, sauté them in the pan for a minute on each side until golden, and set them aside for garnish later. -
Add the Broth and Simmer:
Pour in the vegetable broth, stir everything together, and let it cook on moderate heat for about 10 minutes, allowing the broth to reduce and the potatoes to soften. Season the mixture with salt and pepper to taste. -
Blend the Soup:
Once the vegetables are soft and the broth has reduced slightly, use an immersion blender to blend the soup until it reaches a velvety, smooth consistency. Taste and adjust seasoning if necessary, then keep the soup warm on low heat. -
Prepare the Croutons:
While the soup is simmering, slice the cereal rolls into thin slices, then cut them into cubes of about half a centimeter. Spread the cubes evenly on a baking tray lined with parchment paper. Drizzle the croutons with a little extra virgin olive oil and sprinkle with a pinch of salt. Add a sprinkle of oregano to infuse a herby flavor into the croutons. -
Toast the Croutons:
Preheat your oven to 240°C (464°F) on the grill setting. Place the croutons in the oven for about 3 minutes, or until they become crispy and golden. Be sure to keep an eye on them to avoid burning. -
Assemble the Soup:
To serve, ladle the warm mushroom velvet soup into bowls, top with the homemade croutons, and drizzle with a little more olive oil. For an extra touch, you can add some sautéed porcini slices on top of the soup for additional texture and flavor. -
Serve and Enjoy:
Serve your mushroom velvet soup hot, garnished with a touch of extra olive oil for added richness. Enjoy the creamy, earthy flavors of the porcini mushrooms, and savor the crunchy contrast of the croutons. This dish is perfect for a chilly evening or as a luxurious start to any meal.
This Mushroom Velvet Soup is a wonderful way to showcase the incredible flavor of porcini mushrooms while creating a satisfying, warming dish. The combination of creamy vegetables and crunchy croutons makes each spoonful a comforting experience.
