Pulite i funghi eliminate la parte finale della base che è più terrosa e strofinateli delicatamente con un panno umido o uno spazzolino morbido, quindi tagliategli a pezzi.
Sbucciate le patate, tagliatele a cubetti e sbollentatele in acqua salata, scolatele e tenetele da parte.
Fate soffriggere in una casseruola con due cucchiai olio la cipolla tritata, l'aglio e l'alloro, quando l'aglio si è imbiondito toglietelo e aggiungete i funghi, fateli rosolare a fuoco vivace aggiungete il vino e fate sfumare.
Versate il brodo già caldo e portate a bollore.
Fate bollire per 10 minuti e aggiungete le patate, proseguite la cottura ancora per qualche minuto, aggiustate di sale e pepe, spegnete.
Aggiungete il prezzemolo tritato e servite la zuppa ben calda accompagnata con dei crostini di pane tostate.
Zuppa di porcini e patate
Pentole volanti 03.10.2022, 16:50
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