Cream of champignon mushrooms


  • 500 g of washed and stalked Monalfungo mushrooms
  • 300 g of potatoes
  • 700 ml of vegetable broth
  • 1 leek
  • Extra virgin olive oil to taste
  • Sea salt to taste
  • Black pepper to taste
  • Parsley to taste


Time 30 minutes, low difficulty

  1. Remove the stem from the cap and cut the mushrooms into thin slices. Wash the potatoes, peel them and cut them into cubes, cut the leek into rings and brown it in a non-stick pan with a drizzle of oil. Let it dry and add the potatoes and mushrooms.
  2. Cook for a couple of minutes, stirring with a wooden spoon. Add the vegetable broth and cook until the broth is absorbed.
  3. With an immersion blender, blend until creamy.
  4. Pour the cream into the plates, add some parsley and serve with croutons.