John Myers
Potato and Porcini Mushroom Soup with Tomato Topping
The perfect potato and porcini mushroom soup with tomato topping recipe with a picture and simple step-by-step instructions.
- 10 piece Potatoes, about 800 gr.
- 1 piece Leek stick, about 60 gr.
- 1 small Onion, about 50 gr.
- 2 piece Carrots, about 40 gr.
- 1 Bit Celery, about 50 gr.
- 25 g Dried porcini mushrooms
- 0,5 tsp Dried marjoram
- Clarified butter
- 1000 ml Vegetable broth
- Salt
- Black pepper from the mill
- 200 ml Cream
- 2 piece Tomatoes, dried and pickled in oil
- Chives
- Porcini mushroom powder a.d.M.
- Put the porcini mushrooms in a bowl, cover with lukewarm water and soak for 15 minutes. Then squeeze out something and pass the soaking water through a paper sieve and collect it. Later add the soaking water to the soup with the vegetable stock. Cut the mushrooms very small.
- Peel the potatoes and celery and cut into small cubes. Peel and finely dice the onion. Clean the leek and carrots and cut into small slices.
- Heat the butter lard and sweat the onions, leeks, carrots and marjoram well. Then add the potatoes and celery and pour in the hot vegetable stock and the soaking water, season with salt and pepper and simmer on a low heat for 10 minutes.
- Then add the mushrooms and simmer gently until the potatoes are soft. Add the cream and puree the soup finely and season again to taste.
- In the meantime, drain the tomatoes in oil and cut them into small pieces. Clean the chives and cut into fine rolls.
- Now fill the finished soup into a soup cup and garnish with the porcini mushroom powder, the tomato pieces and the chives ….. enjoy your meal …..
- Note on porcini mushroom powder … cut the dried porcini mushrooms into small pieces and put them in a small mill, so you always have fresh porcini mushroom powder ready for seasoning.
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