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Potato Mushroom Soup

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Potato Mushroom Soup

The perfect potato mushroom soup recipe with a picture and simple step-by-step instructions.

  • 250 g Potatoes
  • 100 g Frozen Porcini Mushrooms
  • 1 bunch Soup greens fresh
  • 2 tablespoon Chives fresh
  • 15 g Butter
  • 500 ml Vegetable broth
  • Salt and pepper
  • 1 few Berlin geezer
  1. Clean, wash and chop the soup greens. Put the butter in a saucepan and melt, sauté the soup greens in it. Peel, wash and cut the potatoes into small pieces. Add the stock and let it cook. Strain the soup through a sieve. Season to taste with salt and pepper. Add the crackers, sprinkle with chives and serve. Variation: add 2 peeled tomatoes cut into cubes to the soup.
Dinner
European
potato mushroom soup

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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