Winter is the perfect time to indulge in hearty, warming dishes, and this Cream of Mushrooms and Potatoes with Parmigiano Reggiano cheese hits all the right notes. Rich, creamy, and full of earthy flavours, it’s a comforting bowl of goodness that’s easy to prepare. Pair it with a perfectly selected wine, and you have a meal that’s guaranteed to impress.
Recipe: Cream of Mushrooms and Potatoes
Serves: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes | Difficulty: Easy
Ingredients
- 500g mixed mushrooms (button and honey mushrooms)
- 2 medium potatoes, peeled and diced
- 1 shallot, finely chopped
- Hot vegetable stock as needed
- 1 knob of butter
- Fresh thyme, fennel, and sage
- 3 tablespoons Parmigiano Reggiano cheese, grated
- Olive oil
- Salt and pepper
For the accompaniment:
- Sliced whole wheat bread
- Goat’s cheese as needed
- Aromatic herbs
Method
- Prepare the Mushrooms: Remove any soil from the honey mushrooms and trim the lower stems. Boil them in salted water for 15 minutes, skimming the surface frequently to eliminate toxins. Drain and set aside.
- Sauté the Vegetables: Heat olive oil in a pan and sauté the shallot until translucent. Add the sliced mushrooms and diced potatoes. Cook for a few minutes, stirring.
- Simmer: Cover with hot vegetable stock, season with salt and pepper, and cook until the vegetables are soft enough to purée.
- Blend: Purée the soup with an immersion blender. Add the butter and Parmigiano Reggiano cheese, blending until smooth. Adjust the consistency with more stock if needed.
- Serve: Ladle the soup into bowls and garnish with reserved honey mushrooms, aromatic herbs, and a drizzle of olive oil. Serve with oven-toasted bread and goat’s cheese.
Wine Pairing Suggestions
A dish this rich and earthy calls for wines that complement its creamy texture and savoury depth.
White Wines
- Chablis: With crisp acidity and subtle minerality, this wine balances the soup’s creaminess perfectly.
- Pouilly-Fumé: This Sauvignon Blanc offers notes of citrus and herbs that enhance the earthy mushrooms.
Red Wines
- Côtes de Provence: A light, fruity red with hints of raspberry and spice for an elegant pairing.
- Nero d’Avola: This bold Sicilian red brings notes of dark fruits and a touch of smokiness – perfect for hearty winter soups.
Serving Tips
- Make It a Meal: Pair the soup with a side salad of winter greens and roasted nuts.
- Presentation Matters: Garnish with a swirl of cream or extra Parmigiano Reggiano.
Whether you’re hosting a holiday dinner or looking for a cosy meal to warm up your December evenings, this Cream of Mushrooms and Potatoes with Parmigiano Reggiano Cheese is sure to satisfy. Pair it with one of our suggested wines, and you’ll have a meal that’s both comforting and sophisticated.
Let us know how your soup turned out and share your wine pairings in the comments and on social media!