50g of dried porcini mushrooms
300g of assorted mushrooms
300g of textured potatoes
1 large shallot
300ml of chicken broth (can be from a cube)
4 tablespoons of fresh chives, chopped
6 tablespoons of heavy cream, well-filled
50g of butter
2 tablespoons of olive oil
salt and pepper to taste
50g of dried porcini mushrooms
300g of assorted mushrooms
300g of textured potatoes
1 large shallot
300ml of chicken broth (can be from a cube)
4 tablespoons of fresh chives, chopped
6 tablespoons of heavy cream, well-filled
50g of butter
2 tablespoons of olive oil
salt and pepper to taste
Hydrate the porcini mushrooms in warm water
Peel the potatoes, wash them, and cut into small pieces
Peel and chop the shallot
Wash the assorted mushrooms quickly and delicately, pat dry with paper towels, and cut off the stems
Reserve four porcini mushrooms and cut the rest along with the other mushrooms into small pieces
In a pan, melt the butter and 1 tablespoon of olive oil
When the mixture foams, add the shallot and mushrooms and cook for 5 minutes
Then, add the potatoes, chicken broth, salt, and pepper
Cook covered on low heat for 20 minutes
When the mushrooms and potatoes are cooked, blend them in a mixer with the broth and chives
If the soup becomes too thick, add boiling water
Cut the reserved porcini mushrooms into small pieces and sauté in the remaining olive oil
Serve the hot soup with 1 tablespoon of heavy cream and the sautéed porcini mushrooms on top.
