John Myers
Ingredients for 8 servings:
- 25 g porcini mushrooms, dried
- 250 g mushrooms
- 500 g potatoes
- 1 m.-sized onion(s)
- 1 tbsp, heaped thyme leaves, freshly chopped
- 700 ml vegetable stock
- 150 ml cream
- salt and pepper
- Parsley, freshly chopped
Instructions
Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 35 minutes
simple, quick and delicious
Soak the porcini mushrooms in water for at least 30 minutes. Peel and dice the onion and potatoes, and slice the mushrooms. Sauté the diced onion in oil, then briefly saute the potatoes and mushrooms. Pour in the broth and simmer for about 20 minutes. Remove from the heat, stir in the cream, and season with thyme, a little salt, and pepper. Purée the soup and season to taste if desired. Sprinkle with freshly chopped parsley before serving.
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