Mushroom & Potato Soup

Clean and slice the mushrooms. If using dried mushrooms, soak them for around 30 minutes in a bowl of warm water, then squeeze out any excess water.

Peel the potatoes and dice them evenly.

Wash and chop the celery, carrots, onion, and garlic.

Brown them in a pan with a little extra-virgin olive oil.

Add the potatoes to the sauté and let them cook, adding a little water if necessary.

Once the potatoes are soft, add the washed and sliced mushrooms. Let them cook for 10 minutes.

Blend half of the cooked vegetables, setting the other half aside for serving.

In a saucepan, toast the flour with the butter, whisking continuously until it’s golden, then gradually whisk in the milk to prevent lumps from forming.

Once the milk starts to bubble from the heat, add the blended mushrooms and the vegetable stock.

Cook until the soup reaches the desired consistency, stirring with a wooden spoon.

Then turn off the heat and season with salt.

To serve, pour the soup into bowls and decorate each bowl with the previously set aside vegetables.

Serve the soup piping hot with a sprinkling of grated cheese, pepper, and a drizzle of extra-virgin olive oil.