John Myers
Contents
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Ingredients
- 100 g Dried porcini mushrooms
- 300 g Flour
- 1 Big onion
- 5 Garlic cloves
- 1 kg Potatoes
- Freshly grated nutmeg
- Salt
- Gourmet pepper
- 5 L Meatsoup
- 1 L Boletus water
Instructions
- Soak the porcini mushrooms in cold water and leave for about 1 hour - strain the water through a coffee filter and store - then wash the porcini mushrooms again and let them soak and drain the water.
- Roast the flour in a dry frying pan with a little salt until the color is hazelnut-colored. it must not get darker, otherwise the soup will be bitter. When the flour is ready, put it in a bowl.
- In the meantime, sauté the onions and garlic, peel the potatoes and cut into small cubes.
- add the flour and deglaze with the meat stock and beat with the hand blender or whisk until everything is creamy and has no more lumps.
- Add porcini mushroom water
- Add the potatoes and porcini mushrooms and season to taste with nutmeg, gourmet pepper and salt
- If you like, you can sprinkle grated cheese on the plate.
Nutrition
Serving: 100gCalories: 29kcalCarbohydrates: 5.3gProtein: 1gFat: 0.4g
