Useful Sweet Potato Cookbook: The Delicious Sweet Potato Recipes by Richard Taylor

Author:Richard Taylor [Taylor, Richard]
Language: eng
Format: epub, mobi
Published: 2018-04-28T18:30:00+00:00

2.3.4

Mushroom soup with sweet potato

Preparation / cooking time: 1 hour 30 minutes

Serves 4

Ingredients

500g fresh Portobello mushrooms

1/2 cup Dried porcini mushrooms

5 tbsp. olive oil

1 onion, finely chopped

1 garlic clove, chopped melted

2 small sweet potatoes

500ml chicken broth

1/2 cup sour cream

1 pinch of nutmeg

Salt and Pepper

Directions

In a saucepan, we boil the sweet potatoes without peeling it for 1 hour until it is softened and can be easily pierced with a fork.

We rinse the porcini mushrooms with cold water and then put in a bowl and cover it with boiling water for 15 minutes.

We clean the mushrooms, remove the stalks, wipe them well with a wet towel and slice them.

In a large saucepan, we sauté the chopped onion in olive oil for 2-3 minutes. We add the mushrooms, garlic, and the peeled sweet potatoes once we have cut them into smaller pieces. We mix them frequently until the mushrooms wither.

We drain the porcinis and add them to the pot. We drain their water and keep about half a cup.

Once the ingredients are cooked well in the saucepan, we add the broth and water from the porcini. We stir, cover the pot and let them boil for 20 minutes over medium heat.

We remove the soup from the heat and with a blender, we grind to velvety.

We return the soup to the heat to add the cream, nutmeg and salt&pepper.

We serve by garnishing with chopped chives.

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