Potato soup with porcini mushrooms

Ingredients for 2 servings:

• 70 g bacon, streaky
• 2 m.-sized onion(s)
• 2 carrots
• 30 g celery
• 700 g potatoes
• 1 stalk(s) leek, small
• 1 liter meat broth
• 1 tsp marjoram, chopped
• Salt
• pepper
• nutmeg
• Parsley
• 4 slice(s) porcini mushrooms, large

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely dice the bacon and onion. Dice the potatoes and vegetables into small cubes. Fry the bacon cubes in a little oil, add the onions and sauté briefly. Set 2 tablespoons of this aside. Add the potatoes and vegetables and sauté for a further 2-3 minutes, stirring constantly. Deglaze with the meat stock and bring to a boil. Season with marjoram, a little nutmeg, salt and pepper, and simmer for about 30 minutes, stirring occasionally. If desired, you can now puree the soup with a hand blender until it reaches the desired consistency. Briefly fry the porcini mushroom slices in butter with the bacon and onions and add to the prepared soup. Sprinkle with some chopped parsley and serve.