A walk in the woods is an experience that I recommend to everyone, step on the leaves and moss, grasp the shades of colors and the thousand scents, immerse yourself in silence and be captivated by the rustle of leaves in the wind and taste what nature offers us: blueberries, strawberries, raspberries and mushrooms. Mushrooms hunting is a very nice activity and the satisfaction to find them, priceless, maybe hidden well, under a branch or leaves 🙂 Recently I found beautiful porcini mushrooms with whom I cooked a delicious and healthy soup!
Ingredients
For 4 people
- 4-5 fresh porcini mushrooms
- 2 medium potatoes
- 200gr pumpkin
- vegetable broth
- a clove of garlic
- extra virgin olive oil (for an excellent oil click here)
- Salt and pepper and herbs
Preparation
- Put two tablespoons of oil and the clove of garlic in a high-edge pot. Over medium heat let the oil heat up and when the garlic starts to sizzle remove it.
- Wash the porcini and slice them.
- Cut the pumpkin and potatoes into cubes.
- In the pot with the oil add sliced porcini mushrooms and let them season, then add the cubes of pumpkin and potatoes
- Season with salt and pepper and leave to taste for a few minutes, stirring often.
- Add 3/4 ladles of boiling broth (the broth should slightly cover the vegetables).
- Let cook on medium heat for 25 minutes, mixing for time to time and add more broth when necessary.
- After the time, crush a few cubes of potato and pumpkin to make the soup creamier
- Add a teaspoon of chopped parsley or a few leaves of thyme and serve hot
Notes
To enrich the soup you can add a tablespoon of cream before serving and a grind of black pepper
