Potato Cream with Mushrooms and Prosciutto

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beacuse I’ve just had my first aeral silk dance class- 2 full hours – and I feel like my body won’t be able to move tomorrow

because I’m hungry and it’s 3 pm and I haven’t had lunch yet

and because it’s still cold here in Shanghai

I’m bringing back to the front page an old soup recipe of mine. This was one of the first dishes I posted on ExpatCucina. I somehow got myself to reshoot the pictures last week so you guys can look at slightly betters snaps.



Here we go with an other soup recipe. This is perfect for a light winter dinner. You don’t need any special ingredients, you can buy all the vegetables at the Chinese grocery store and for the ham, I bought it at City Shop in Xujiahui (25 yuan for a 150 g package).

Ingredients (for 6 people): 原料(6人份量)

  • 600 g potatoes -600 克土豆
  • 250 g mushrooms –  250克蘑菇
  • 1 l vegetable broth –  1升蔬菜汤
  • 250 ml of milk –  250升牛奶
  • 140 g prosciutto cotto (cut into cubes) –  140 克火腿
  • salt and pepper –  食用盐和黑辣椒分
  • 1 clove garlic –  1 瓣蒜

Peel potatoes and cut them into cubes, then wash and cut mushrooms into slides. 首先把土豆去皮切快,然后把蘑菇切片


In a pot, heat up some oil with the garlic, till it gets golden brown. 在锅中放入橄榄油把蒜炒至金黄色。


Add potatoes and let cook for about 5 mins. 加入土豆用小火炒5分钟


Pour in vegetable broth and milk, Cover with a lid and let simmer for about 30 min. 倒入蔬菜汤和牛奶,将锅盖子盖上并,用小-中火煮约30分钟


Puree the potatoes. 把土豆捣成糊状


Add the mushrooms 锅里加入蘑菇,


the ham 火腿

a tsp of salt 盐

and some black pepper and let cook for other 20- 30 和黑辣椒分,煮约20-30分钟

Serve in soup bowls. Sprinkle on top some finely chopped percely. 乘碗里上菜即可。 把适量的香菜均匀撒在汤上。


Tasty! Creamy! Delightful!

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