John Myers
Contents
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Ingredients
- 4 small Potatoes triplets
- 2 small Red onions
- 500 g Fresh boletus mushrooms
- 2,5 tbsp Butter
- 800 ml Vegetable broth, instant
- 1 Splash Freshly squeezed lemon juice
- 0,25 bunch Marjoram fresh
- 200 g Cream 30% fat
- Salt and pepper
Instructions
- Peel the potatoes, wash and cut into large pieces. Peel the onions and cut into small cubes. Heat 2 tablespoons of butter in a saucepan, sauté the potatoes and onions briefly leave the sponge on). Chop the porcini mushrooms into large pieces (save some nice mushrooms and cut into thin slices.
- Add coarsely chopped porcini mushrooms to the pot with the potatoes and onions and sauté briefly. Pour the vegetable stock, bring to the boil and simmer covered for about 15 minutes until the potatoes and mushrooms are soft. Fry the porcini mushroom slices in the remaining butter in a pan for a short time until golden yellow.
- Pluck the majora leaves from the stems. Finely puree the mushroom soup with a hand blender. Refine with cream and season with lemon juice, salt and pepper. Arrange porcini mushroom soup on plates, garnish with porcini mushroom slices and marjoram leaves.
Nutrition
Serving: 100gCalories: 149kcalCarbohydrates: 7.7gProtein: 8.6gFat: 9.3g
