Mushroom and potato soup with cipolline onion focaccia
A common advertising line is that mushrooms are “meat for vegetarians”. Although I don’t think this is accurate where my palate is concerned they are a big part of my autumn/fall menu at home....
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Ingredients
- 275g wild mushrooms, cleaned and sliced
- dash olive oil
- 400g potato, cooked, peeled and diced
- 100g cipollina onions (or baby leeks), peeled/cleaned and thinly sliced
- 1 litre vegetable stock
- salt
- pepper
- finely chopped parsley
- creme fraiche (1 large dollop per person)
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