Mushroom and Potato Soup

Ingredients

• 1 leek
• 2 medium potatoes
• 500g mixed fresh mushrooms (such as king oyster, button, pioppini, chanterelles)
• 1 garlic clove
• 1 sprig rosemary
• 1 sprig thyme
• 1L vegetable broth
• 1 glass white wine
• Salt, pepper, and extra virgin olive oil (to taste)

Preparation

Slice the leek into rings and gently sauté it with a drizzle of olive oil, the garlic, and the herbs.
Add the peeled and diced potatoes.

Separately, sauté half of the mushrooms with olive oil, white wine, and herbs. Add them to the pot, then pour in the hot vegetable broth.
Cook everything for about 30 minutes.

Blend the soup until smooth, season with salt and pepper, and finish by adding the remaining sautéed mushrooms on top before serving.