With the early cold weather, a warm meal like a soup is ideal, especially when prepared with seasonal ingredients like mushrooms. For an extra touch of character, we will use Extra Virgin Olive Oil flavored with Porcini Mushrooms.
– 400 grams of potatoes
– 300 gr of porcini mushrooms
– 250 gr of legumes to taste
– 1 carrot
– 1 shallot
– Basso olive oil
– 1 liter of broth
– 1/2 glass of red wine
– salt and pepper
– stale bread
– Extra Virgin Olive Oil flavored with Porcini Mushrooms
Put the legumes in cold water from the night before, and at the moment of preparation drain and wash them well. Proceed with an initial cooking of the legumes, in order to take advantage of the rest of the recipe. Prepare the broth in the type you prefer (meat or vegetable will be fine) in the final amount of one liter, which will be used later in the preparation of the soup. In the meantime, boil the potatoes for about 20 minutes and, once they are ready and cooled, cut them into cubes. In a large saucepan, sauté the shallot and the carrot, chopped in coarse pieces, with some olive oil. Deglaze with red wine and add the porcini mushrooms, cleaned and cut into pieces. At this point, add the previously cooked legumes, potatoes and broth. Let it cook for half an hour over a low heat and season with salt and pepper to taste. Serve the autumn soup in a soup plate and add a dash of Extra Virgin Olive Oil flavored with Porcini Mushrooms.
For a touch of crunch, prepare some tasty croutons by combining in a pan the Extra Virgin Olive Oil flavored with Porcini Mushrooms and the stale bread cubes, and let them go until golden and intensely flavored croutons are obtained.
For this recipe we have decided to use Olive Oil to prepare the soffritto, because thanks to its neutral flavor, each ingredient retains all its flavor. To make our soup even more special, we added Extra Virgin Olive Oil flavored with Porcini Mushrooms to make the final taste even more intense and autumnal.