John Myers
Ingredients for 4 servings:
- 5 g porcini mushrooms, dried
- 500 g potatoes
- 1 m.-sized onion(s)
- 1 tbsp oil
- 700 ml vegetable stock
- 125 g mushrooms
- 1 tbsp butter
- ½ bunch parsley
- 75 g whipped cream
- smoked salt
- Pepper, white
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes
Rinse the porcini mushrooms and soak them in 75 ml of lukewarm water for about 15 minutes. Peel, wash, and finely chop the potatoes. Peel and dice the onions. Heat the oil in a saucepan. Sauté the onions and potatoes. Pour in the vegetable stock and the porcini mushrooms with the soaking water, and bring to a boil. Cover and simmer for about 20 minutes. Clean, wash, and slice the mushrooms. Fry them in the hot butter for about 5 minutes. Wash and chop the parsley. Puree the potatoes in the stock, stir in the cream, and bring to a boil. Season the soup with smoked salt and pepper. Stir in the parsley and mushrooms. I like to serve this soup as a starter or as a snack when you’re feeling a little peckish.
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