John Myers
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Forest Mushroom Soup with Parsley Potatoes
The perfect forest mushroom soup with parsley potatoes recipe with a picture and simple step-by-step instructions.
Forest mushroom soup:
- 250 g Fresh mixed forest mushrooms *) cleaned and cut
- 1 Onion approx. 100 g
- 1 tbsp Butter
- 1 tbsp Sunflower oil
- 1 tbsp Flour
- 500 ml Chicken broth (3 teaspoons instant)
- 100 g Whipped cream 30% fat
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 2 powerful splashes Lemon juice
- 0,5 tsp Sambal oelek
- 2 tbsp Finely chopped parsley
Parsley potatoes:
- 500 g Waxy potatoes
- 1 tsp Salt
- 2 tbsp Finely chopped parsley
Forest mushroom soup:
- Forest mushrooms cleaned the day before and stored in the refrigerator. Peel and dice the onion. Heat butter (1 tbsp) and sunflower oil (1 tbsp) in a high pan and fry the onion cubes until translucent / stir-fry. Add the mixed forest mushrooms *), stir-fry for 3 – 4 minutes, dust with flour (1 tbsp) and fry / stir-fry for 1 – 2 minutes. Deglaze / pour on the chicken stock (500 ml / 3 teaspoons instant). Add the cream (100 g) and mix with coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches), lemon juice (2 big pinches) and. Season the sambal oelek (½ teaspoon). Let everything simmer for about 10 minutes. Stir every now and then. Finally add / stir in the parsley.
*) Gemischte Waldpilze:
- Rock mushrooms, chestnut boletus, red-footed boletus, goat lip and Parasol collected even in the mixed forest!
Parsley potatoes:
- Peel the potatoes, wash them, cut into pieces, cook in salted water (1 teaspoon salt) for about 18 minutes, drain, add the chopped parsley and toss the potato pieces in it.
Serve:
- Divide the forest mushroom soup on 2 plates, add the parsley and potato pieces and serve immediately.
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