Zuppetta di porcini e patate

(Porcini mushrooms and potato soup)

1.5 pounds Yukon gold potatoes, cut in small cubes, about 3/8 inch by 1/2 inch

Extra virgin olive oil

3/4 pound fresh porcini mushrooms

Sprig of fresh thyme

3 cups or more Vegetable broth or chicken broth

Salt and black pepper

In a small pot, warm up three tablespoons of olive oil. Add the cubed potatoes. Stir to coat and then add two cups of hot vegetable broth. Simmer until the potatoes are cooked and soft, about 20 minutes.

In the meantime, cut the porcini mushrooms into small cubes including the stems. In a 10 inch skillet place 4 tablespoons of olive oil. Set over high heat add the mushrooms and a sprig of thyme . Add more olive oil if dry. Saute quickly until the mushrooms are soft. Add salt and pepper to taste. Remove from heat.

Once the potatoes are soft stir and press against the side of the pot to smash some of them. Add the mushrooms to the potatoes and another ladle of broth. Let them cook together until the potatoes are soft enough that some start breaking apart, about 5 minutes. Stir and smash enough potatoes against the side of the pot  to make a thick creamy soup. Add more broth if the soup is too thick.

To serve, place a couple of ladles of the soup in a bowl and add a swirl of extra virgin olive oil. Add a few croutons on top of the soup, if desired.

Serves 4 to 6

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