Potato and Boletus Cream Soup

1. Put the porcini mushrooms in a bowl and soak them in so much lukewarm water that they are well covered.
2. Peel and roughly chop the onion and garlic. Peel the potatoes and cut them into small cubes. Cut the fresh thyme and rosemary very finely (but it can also be dried if necessary).
3. Squeeze out the mushrooms and cut them into small pieces. Pour the water through a tea filter to filter out any dirt particles (we still need the soaking water)
4. 3 Heat tablespoons butter in a suitable saucepan and briefly sweat the onion with the garlic. Then add the potatoes and roast them with them. Deglaze with the wine and let it reduce almost. Then pour in the stock and add the porcini mushrooms and herbs. Simmer everything on a low heat until the potatoes are soft.
5. Remove the soup from the stove and let it cool down a little, then purée finely with the cutting stick, add the cream and season well with pepper, salt and porcini mushroom powder. Now bring to the boil again briefly.
6. For the decoration, cut the mushrooms into slices and fry them on both sides in a little butter, drain on paper towels. Finely chop some chives.

Serving

1. Put the soup in a soup tureen with a little fresh black pepper on the bottom. Season again, then decorate with the mushrooms and sprinkle with a little chives …… enjoy your meal
2. Tip 1 ….. who would like another topping ……. add a small dollop of crème fraîche to the terrine … delicious …
3. Tip 2 …… put the chopped dried porcini mushrooms in a mill, so you always have fresh porcini mushroom powder to taste.
4. and ………. I was in a hurry and forgot the fresh chives, but it has to be a bit “green”, so unfortunately I only used dried chives !!!! …. sorry