Porcini mushrooms are one of the treasures of the season, with a flavor that bridges late summer and the beginning of autumn. Their earthy, full-bodied taste makes them ideal for comforting dishes when the air turns cooler. This soup enhances their natural character in a simple, creamy preparation that brings out their depth without overpowering it.

Ingredients

• Porcini mushrooms 500 g

• Leeks 80 g

• Beef stock (for a richer flavor) 700 g

• Potatoes 300 g

• Fine salt to taste

• Black pepper to taste

• Extra virgin olive oil 60 g

• Bread for croutons

Directions

1. Start by preparing the beef stock, which will give the soup more depth and flavor compared to a classic vegetable broth.
2. Clean and slice the porcini mushrooms. Peel the potatoes and cut them into small cubes. Slice the leek into thin rings and gently sauté it in a pan with olive oil over very low heat for about 10 minutes. Then add the mushrooms and potatoes.
3. Cook over medium heat, season with salt and pepper, then pour in the beef stock. Let it simmer for about 20 minutes over medium heat. Once the stock is absorbed, blend everything with a hand blender until smooth and creamy.
4. Strain if you prefer an even silkier consistency, and keep the soup warm.

   For the Herb Croutons
   Cut the bread slices into cubes. Toss them in the air fryer with olive oil, salt, and a very fine mince of fresh parsley and mint, which will add a fragrant and refreshing twist. Cook for a few minutes at 200°C until crisp and golden.
   Serving
   Ladle the soup into bowls, top with the aromatic croutons (and, if you like, a few extra slices of porcini sautéed in a pan), and finish with a drizzle of raw olive oil.