John Myers
Ingredients for 2 servings:
- 10 g porcini mushrooms, dried
- 650 g floury potatoes
- 1 onion(s)
- 2 tbsp butter
- tsp marjoram
- some salt and pepper
- Paprika powder
- nutmeg
- 750 ml vegetable stock
- 250 g cream
- Chives for decoration
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
delicious as a starter, filling as a main course
First, pour 125 ml of hot water over the porcini mushrooms and let them soak for 30 minutes. Meanwhile, peel, wash, and dice the potatoes. Peel and dice the onions. Place the onions in a saucepan with the butter, heat, and then sauté for about 5 minutes, until the onions are translucent. Add the diced potatoes to the onions and season with salt, pepper, paprika, and nutmeg. Mix everything well and deglaze with the vegetable stock. Then add the soaked mushrooms and the mushroom water and bring to a boil. Cover and simmer the soup over low heat for about 20 minutes. Now puree the soup finely with a hand blender. Finally, add the cream and bring back to a boil. Now just season to taste with salt and pepper. When serving, you can add some chives to the soup.
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