Porcini mushroom soup

Ingredients for 4 servings:

• 10 g porcini mushrooms, dried
• 200 ml water, lukewarm
• 200 g porcini mushrooms
• 1 small potato(s)
• ½ onion(s)
• 1 tbsp olive oil
• 50 ml white wine
• 100 ml broth
• 1 tsp sautéed thyme, dried or fresh
• 50 ml sweet cream
• salt and pepper
• 1 tsp cornstarch
• 1 tsp olive oil for frying
• 1 tsp butter for frying
• some parsley for sprinkling

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Soak dried porcini mushrooms in lukewarm water for 30 minutes. Peel raw potatoes and dice or grate. Cut fresh, cleaned porcini mushrooms into pieces, reserving 4 nice slices. Peel the onion and dice them. Heat the oil in a saucepan and fry the onions briefly. Add the potatoes and fry for 1-2 minutes, stirring constantly. Then deglaze with the white wine and simmer over high heat until reduced. Add the soaked mushrooms with the mushroom water, stock, and thyme, and bring back to a boil. Season with salt and pepper to taste. Then reduce the heat to low and simmer the soup for about 25 minutes. Remove the pan from the heat and purée thoroughly with a hand blender. Depending on the consistency and taste, refine the soup with cream and thicken with starch. Fry the reserved porcini mushroom slices in oil and butter until light brown, then season with salt and pepper. Ladle the soup into bowls or plates and garnish with the fried porcini mushrooms. Sprinkle with chopped parsley and serve immediately.