John Myers
Mushroom Soup with Roasted Potatoes
The perfect mushroom soup with roasted potatoes recipe with a picture and simple step-by-step instructions.
- 1 piece Big mushrooms
- 200 g Fresh chanterelles
- 2 piece King oyster mushrooms
- 5 g Dried porcini mushrooms
- Black pepper from the mill
- 1 small Onions
- Clarified butter
- 600 ml Poultry stock
- Thyme
- Dried marjoram
- Chives
- Salt
- 0,5 a cup Cream
- 5 piece Potatoes
- Put the dried mushrooms in a bowl, cover well with lukewarm water and let steep for 15 minutes. Then squeeze out and strain and collect the water through a linen cloth, finely chop the mushrooms.
- Clean the other mushrooms. Cut about 3 cm from the top half of the king oyster mushrooms (for decoration). Cut all the mushrooms into small pieces. Peel and finely dice the onion. Peel the potatoes and cut into small cubes. Cut some chives into fine rolls.
- Heat the butter lard and sauté the onion until translucent. Deglaze with the hot poultry stock and season with pepper, salt, thyme and a little marjoram. Add the soaked porcini mushrooms, the soaking water and the chives and simmer gently on a low flame for about 10 minutes.
- Meanwhile fry the other mushrooms well in a pan without fat, season lightly and then add to the soup, do not let them boil anymore !!!! just pull through.
- Parallel to the mushrooms, fry the potato cubes in a separate pan in a little clarified butter vigorously on all sides ….. DO NOT SPICE !!!! ..
- In another pan in a little clarified butter, fry the mushroom slices for the deco on both sides. Degrease on crepe. Lightly whip the cream with the hand blender.
- Remove the soup pot from the stove, season again to taste. Then place in a soup bowl, garnish with the potato cubes and mushroom slices as well as some cream foam ….. enjoy your meal …..
- TIP ….. you can also serve a slice of strong farmer’s bread instead of the potatoes.
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