Potato soup with porcini mushrooms

Ingredients for 4 servings:

• Jars of dried porcini mushrooms
• 500 g potatoes, I find firm-cooking, flavorful varieties best
• 2 carrots
• 2 stalk(s) celeriac
• 2 onions
• 2 garlic
• 6 tbsp oil, e.g. sunflower oil
• 750 ml vegetable stock
• 200 g whipped cream
• 1 bay leaf
• Salt and pepper, freshly ground
• nutmeg

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Measure the porcini mushrooms into a glass of water and cover with cold water to soak. Peel the carrots and cut into small cubes. Wash the celery, trim the ends, and dice them as well. Peel the onions and garlic and dice them as well. Set all the cubes aside on a deep plate or in a bowl. Peel and wash the potatoes thoroughly. Then dice them very finely to reduce cooking time. Heat 6 tablespoons of sunflower oil in a large, lidded pot and sauté the vegetables with the garlic (without the potatoes) until lightly cooked. While the soup vegetables are cooking, remove the porcini mushrooms from the soaking water and finely chop them. Reserve the soaking water. Add the porcini mushrooms to the vegetables and cook for a while. Add the diced potatoes and a bay leaf to the vegetables and pour in the vegetable stock and the soaking water from the porcini mushrooms. Now simmer over medium heat for about 20 minutes, until everything is tender. Remove the bay leaf, add the cream, and purée with a hand blender, depending on your taste. Finally, season the soup with nutmeg, salt, and freshly ground black pepper.