Porcini mushroom and potato soup with mushroom and walnut topping

Ingredients for 4 servings:

• 20 g porcini mushrooms, dried
• 2 shallots
• 1 carrot(s)
• 150 g celeriac
• 1 parsley root(s)
• 500 g potatoes, floury
• 1 leek(s)
• 2 tbsp oil
• 2 tsp brown sugar
• 800 g vegetable stock
• salt and pepper
• Nutmeg, freshly grated
• some cayenne pepper
• 3 tsp walnut oil
• 40 g walnut kernels
• 125 g mushrooms
• 4 sprigs of parsley, fresh or frozen
• 1 shallot(s)
• 1 tbsp rapeseed oil
• salt and pepper

Instructions

Working time approx. 40 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

elegant for the Christmas menu

Clean the dried porcini mushrooms under running water. Pour boiling water over them, cover, and soak for about 20 minutes. Peel and weigh the shallots. Peel, wash, and roughly dice the carrot, celery, parsley root, and potatoes. Use only the white part of the leek, which you then wash and slice into rings. Pour the soaked porcini mushrooms through a fine sieve and collect the liquid. Squeeze out the mushrooms and chop them finely. Fry the shallots in the oil until translucent. Add the diced carrot, celery, and parsley root and fry for about 3 minutes, stirring. Sprinkle with the sugar, continue to roast for 2 minutes, stirring until the sugar caramelizes. Add the stock, mushrooms, and mushroom liquid, bring to a boil, and simmer, covered, for about 5 minutes. Then add the diced potatoes and leek rings and simmer covered for about 20 minutes until the potatoes and vegetables are tender. For the topping, roast the walnuts in a pan without fat until fragrant. Let cool and chop finely. Clean and finely dice the mushrooms. Wash the parsley, shake dry, and finely chop the leaves. Peel and weigh the shallot. Fry the shallot in the hot oil until translucent. Add the mushrooms and fry over high heat, stirring, until the liquid has evaporated. Season with salt and pepper and remove from the heat. Mix in the walnuts and parsley. Purée the cooked soup vegetables with a hand blender. Add a little stock and season with salt, pepper, nutmeg, and cayenne pepper. Ladle the soup into bowls and place some of the walnut and mushroom topping on each serving. Drizzle a few drops of walnut oil around it and serve.