Cooks in: 35mins
Levels: Easy
Serves: 4
List of Ingredients
- 1 LB. of potatoes, cubed
- 1/4 C. of porcini mushrooms, cut into pieces
- 1/3 C. of parsley
- 8 SLICES of baguette bread
- Thyme
- Grated Grana Padano cheese
- Bay leaves
- Salt
- Extravirgin olive oil
Method
1
Sauté the mushrooms and potatoes in a saucepan with a drizzle of oil, a sprig of thyme, and 2 bay leaves for 2-3 minutes; then add in 2 cups of cold water, season with salt, cover and cook for 30 minutes. Remove 2 ladlefuls of the soup and blend them into a puree, then add it back into the rest of the soup; after 1 minute, turn off the heat. Season with salt and top with a drizzle of olive oil. Place the slices of bread on a tray lined with parchment paper. Finely chop the parsley, mix it with 1/3 cup of grated Grana Padano cheese, and spread it on the slices of bread; bake at 350°F for 5-6 minutes. Remove the crostini from the oven and serve them with the soup, topped with a drizzle of olive oil.