2 large potatoes
6 cups (cha) of vegetable broth
1 cup (cha) of dry white wine
250g of fresh mushrooms
2 cloves of garlic
4 tablespoons of olive oil
1 tablespoon of chopped fresh parsley
Salt and black pepper to taste
2 large potatoes
6 cups (cha) of vegetable broth
1 cup (cha) of dry white wine
250g of fresh mushrooms
2 cloves of garlic
4 tablespoons of olive oil
1 tablespoon of chopped fresh parsley
Salt and black pepper to taste
Peel the potatoes and cut them into pieces
Put them in a pot and add the broth and wine, then bring to a boil
When boiling, reduce heat and cook until the potatoes and garlic are tender
Remove from heat, let cool and blend in a blender. Reserve
Chop the mushrooms and garlic and quickly sauté them in hot olive oil
Mix the mushroom mixture with the potato cream and return to the pot
Season with salt and black pepper and serve sprinkled with fresh parsley.
