in Soup Recipes

Potato and mushroom cream soup

updated

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Ingredients for 4 servings:

  • 2 tbsp butter
  • 1 onion(s), finely diced
  • 300 g potatoes, finely diced
  • 125 ml white wine, fruity
  • 1 cup cream or cream substitute
  • 100 g mushrooms, brown
  • 100 g porcini mushrooms
  • 100 g chanterelles
  • 1 lemon(s), juice
  • 1 tsp salt
  • pepper
  • nutmeg
  • Sugar
  • ½ bunch chives, cut into rolls
  • ¾ liter broth

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

the other mushroom soup

Heat the butter in a saucepan and sauté the onion, then add the potato pieces and sauté briefly. Deglaze with wine and broth, cover, and simmer for 15 minutes. Purée the soup and refine with the cream. Add the cleaned and sliced ​​mushrooms. Simmer for another 5 minutes. Season with lemon juice and spices, and garnish with the chives. Depending on the consistency, add a splash of water, broth, or wine.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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