Mushroom and potato soup

Ingredients for 5 servings:

• 500 g potatoes
• 1 stock cube (fat stock)
• 200 ml whipped cream
• 300 g lean bacon
• 2 large onions
• 500 g mushrooms, brown
• 2 tbsp tomato paste
• 1 liter of salt water
• 2 tbsp white wine vinegar
• 1 tsp sugar
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

simple and delicious

Dice the potatoes and cook in water with the stock cube until just covered. Mash the potatoes, add the cream and mix. The potatoes should have the consistency of a cream of potato soup. Finely dice 100g of bacon and the onions. Cut the cleaned mushrooms into bite-sized pieces. Sauté the onion and bacon cubes in a large pot. Fry a little of the tomato paste. Add the mushrooms, deglaze with a little salted water and sauté until almost cooked. In the meantime, cut the remaining bacon into bite-sized pieces. Add the remaining water and bacon to the mushrooms and simmer covered on low heat for about 15 minutes. Add the potato and cream mixture and season the mushroom and potato soup with vinegar, sugar, pepper and salt to taste.