Wild mushroom soup

Ingredients for 4 servings:

• 500 g fresh mushrooms (forest mushrooms, e.g. chestnut mushrooms, chanterelles, butter mushrooms, porcini mushrooms), cleaned
• 25 g porcini mushrooms, dried
• Water, lukewarm for soaking
• 750 ml beef broth, instant
• 200 ml whipped cream
• 300 g potatoes, peeled, raw
• 150 g bacon or breakfast bacon
• 1 m.-sized onion(s)
• 2 garlic cloves
• ½ bunch parsley, fresh
• 1 tbsp butter
• 1 tsp lemon juice
• salt and pepper
• possibly white wine, dry

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

with potato pieces

Soak the porcini mushrooms in lukewarm water (approx. 30 minutes). Do not discard the soaking water. Clean the fresh mushrooms and cut into small pieces. Peel, wash, and dice the potatoes, and finely dice the bacon and onion. Peel and thinly slice the garlic. Heat the butter in a roasting pan. Add the bacon and onion to the pan at the same time and let them brown lightly. Now add the potato pieces and fry for about 5 minutes, stirring constantly to prevent the potatoes from browning. Now add the garlic slices and the beef broth. Add the fresh wild mushrooms and the soaked porcini mushrooms to the broth. Let everything simmer gently for 30 minutes. Stir in the cream and lemon juice and season with salt and pepper. If desired, add a little dry white wine. After seasoning, remove the pan from the heat and stir in the finely chopped parsley. I pour the soup into deep bowls and add some homemade white bread croutons on top.