With the arrival of autumn, when nature is painted in warm golden hues and the scent of fresh mushrooms fills the forests, mushroom soup emerges as a dish that celebrates the season and its most authentic ingredients. This preparation, characterized by a creamy consistency and an intense earthy flavor, is perfect for warming up cool evenings, bringing to the table the genuine taste of mushrooms, the undisputed protagonists of this dish. Emilia Romagna, with its rich and varied culinary tradition, offers a perfect base for this soup, which can vary from area to area, with the addition of local ingredients or regional variations. The choice of mushrooms is fundamental: varieties such as porcini, champignon, or chanterelles can be used to give the dish a unique character, while the use of dried mushrooms, rehydrated and with a concentrated flavor, further enriches the broth. The cooking technique, which involves a sauté of onion, celery, and carrot, combined with butter and extra virgin olive oil, enhances the aromas and creates a flavorful base, on which the fresh sliced and grated mushrooms rest. The potato, boiled and mashed, not only thickens the soup but also balances the flavor, making it even more enveloping. Served hot, accompanied by crunchy croutons, this soup is ideal for a family lunch or a dinner among friends, perfect for sharing moments of conviviality and rediscovering the pleasure of home cooking. With the addition of a drizzle of cooking cream, a touch of creaminess is achieved that makes each spoonful an enveloping experience, ideal for celebrating the authentic flavors of the Emilian tradition.

Clean the mushrooms, finely slice the caps and part of the stems, and grate the other part. In a saucepan, put butter, oil, and a mix of onion, celery, carrot, and dried mushrooms. Sauté over moderate heat until golden, then add the sliced and grated mushrooms along with salt and allow them to take on a light color. Add the broth and the peeled and mashed boiled potato. Keep boiling for a few minutes and then stir in the cream. Serve with toasted bread croutons or with previously boiled rice.