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Ingredients
- 4 tbsp extra virgin olive oil
- 1 small onion, finely chopped
- 1 celery heart, finely chopped
- 1 small carrot, finely chopped
- ¼ cup parsley, finely chopped
- 100g pork sausage, casing removed
- 600g potatoes, peeled and cut into 2cm cubes
- 500ml chicken or vegetable stock
- 1 garlic clove, minced
- 60g dried porcini mushrooms, soaked for 15 minutes
- and finely chopped
- 100g button mushrooms, diced
- 50g parmesan, grated
- Salt and pepper
Method
Heat 2 tbsp of olive oil in a saucepan and gently fry onion, celery, carrot, parsley and sausage for 2 minutes. Add potato and stock. Simmer for 30 minutes then puree. In another pan, heat 1 tbsp olive oil. Gently fry garlic and mushrooms for 3-4 minutes. Add this to puree. Heat gently, mix in parmesan and season. Drizzle with olive oil and serve.
