Porcini mushroom soup

Ingredients for 4 servings:

• 30 g porcini mushrooms, dried
• 2 m.-large porcini mushrooms, fresh
• 1 liter beef broth, instant
• 100 g soup vegetables (celery, leek, carrot)
• 2 large potatoes
• 2 m.-sized onion(s)
• 30 g butter
• 100 ml cream or Cremefine
• salt and pepper
• Parsley, chopped

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 50 minutes

Soak the dried mushrooms in 250 ml of warm broth for about 20 minutes. Meanwhile, dice the potatoes and vegetables (peeled, of course) and simmer with the remaining broth for 20 minutes. Then add the soaked mushrooms and simmer everything for another 15 minutes until soft, then puree with a hand blender. Meanwhile, finely dice the onion and thinly slice the fresh porcini mushrooms (or add another 10 g of dried and soaked porcini mushrooms if necessary). Sauté the onions in butter and fry the fresh mushrooms in it. Add the cream and sautéed mushrooms to the soup, bring to a boil briefly, and season with salt and pepper. Sprinkle with parsley when serving.