Potato and porcini soup with kale
The mountains behind Modena are known for their porcini mushrooms, but it's also fine to use other full-flavoured mushrooms, such as slippery jacks or shiitake, in this sturdy soup.
Ingredients
brown onion, diced
2 cloves garlic, finely diced
700g porcini mushrooms (frozen is fine), sliced
20g dried porcini, soaked and drained
500g potatoes, peeled and diced
½ cup dry white wine
2 litres vegetable stock
Salt and pepper to taste
3 tbsp olive oil
Few leaves kale
Method
1. Heat oil in pot. Add onion and garlic, cooking gently until onion is translucent.
2. Add fresh and dried porcini mushrooms. Cook for 1 minute.
3. Add potato. Cook for one minute.
4. Add wine and let alcohol evaporate.
5. Add stock and bring to boil. Turn down heat and simmer until potato is tender. Check the seasoning.
6. To prepare the kale, rinse leaves well and plunge into boiling water for two minutes. Drain and refresh in cold water. Drain again and pat dry. Tear leaves from stem into small pieces. Heat the oil in a pan and cook the kale for a minute or two. Season with salt and use as a garnish.
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