Potato and mushroom soup

Potato and mushroom soup is a very simple and really delicious autumn first course. A soup that really warms the body and spirit for its enveloping taste. It lends itself very well to Sunday lunch, or a dinner with friends in the name of comfort food. Let's see what we need to prepare the potato and mushroom soup. Ingredients 4 Potatoes 100 g Porcini mushrooms (dried) 2 l Water 1 leek (or onion) 100 g Stale bread (about 4 slices) Salt Pepper extra virgin olive oil Parsley (to decorate) Parmigiano Reggiano (grated) Preparation Start the preparation of the potato and mushroom soup from vegetables. Wash the potatoes, peel them and cut them into cubes not too large, 2×2 cm will be fine. Place the cut potatoes in a large pot together with the leek and water. Bring everything to the stove and let it boil for about 30 minutes. In the meantime, place the dried porcini mushrooms in a bowl with warm water and let them soak for about 15 – 20 minutes. Then cut them into small pieces and add them to the boiling potatoes. When the potatoes are softened and then cooked, remove from the heat and mix everything with an immersion blender until you get a homogeneous velvety soup. You will see that a few pieces of mushroom remain coarser. When it is hot but not boiling, add a pinch of salt and pepper, the grated Parmesan cheese according to your taste and mix. Sauté the stale bread cut into cubes of about 1×1 cm in a pan with a drizzle of extra virgin olive oil, thus adding the crispy bread on top of the soup served in ceramic bowls and scented with a fresh parsley leaf. Here is the potato and mushroom soup ready to be eaten.