| Prep Time | 25 minutes |
| Servings |
people
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Ingredients
- 1 Shallot
- Extra-virgin olive oil for sautéing
- 1 pound (450 grams) white button mushrooms, roughly chopped
- 1 potato, peeled and cut into cubes
- 1 tablespoon vegetable broth granules (or the serving size indicated on the package), dissolved in 1/2 cup (100 milliliters) water
- Salt to taste
- 2 to 3 thin slices prosciutto crudo, cut into stribs
- 1/2 cup (100 milliliters) heavy cream
- 2 tablespoons grated Parmesan
- Pepper to taste
- Toasted sesame seeds for garnish
Ingredients
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Instructions
- In a soup pot, thinly slice the shallot and sauté it with a little oil, then add the mushrooms and cook for a few more minutes.
- Add the potato and the broth, taste and adjust the salt, and cook over low heat for about 15 minutes.
- Meanwhile, in a pan with no oil, cook the prosciutto. It should crisp up like bacon.
- Whip about 2 tablespoons (30 milliliters) of the cream and fold the Parmesan into it.
- Stir the remaining 1/4 cup plus 2 tablespoons (90 milliliters) cream into the soup.
- Blend the soup until smooth ( an immersion blender works best) and transfer to small cups.
- Top each serving with some of the whipped cream, a strip of crispy prosciutto, pepper to taste, and a sprinkling of toasted sesame seeds.