John Myers
Potato and Mushroom Potty
The perfect potato and mushroom potty recipe with a picture and simple step-by-step instructions.
- 700 g Potatoes
- 1 pole Leek, about 300 gr.
- 2 piece Parsley root, about 100 gr.
- 2 Sting Clarified butter
- 200 ml Cream
- 1000 ml Vegetable broth
- 150 g Pork belly
- 200 g King oyster mushrooms
- 5 g Chanterelles, dried
- 5 g Porcini mushrooms, dried
- 2 small Onion
- 1 bunch Marjoram fresh
- 1 bunch Salt and pepper
- Freshly grated nutmeg
- First, soak the dried mushrooms in enough lukewarm water that they are well covered for about 20 minutes.
- In the meantime, peel the potatoes and parsley root and cut them into small pieces (if they are cut into small pieces, they do not take long to cook). Clean the leek, cut in half and cut into thin rings.
- Heat the clarified butter in a suitable saucepan and let the vegetables cook well in it. Pour in the hot vegetable stock and cream, add half of the marjoram bunch, then add a little pepper & a little salt and then simmer on a low heat until the vegetables are cooked.
- Drain the soaked mushrooms and squeeze them well, collect the soaking water and add to the soup pot, then cut the mushrooms very finely and also add them to the soup pot.
- Cut the pork belly into thin strips. Peel and finely dice the onion. Clean the herb reams and also cut them into small, bite-sized pieces.
- Let a suitable pan get hot and fry the bacon until crispy, add a little clarified butter and then fry the king oyster mushrooms. In between the remaining twigs of marjoram, pluck the leaves and cut them into small pieces.
- If the vegetables are nice and soft, puree the soup finely, if it is too thick, add as much hot vegetable stock until the consistency is right. Add nutmeg to taste.
- Put the finished soup in a preheated plate, add the bacon and mushroom cubes and sprinkle with the fresh marjoram and now … enjoy your meal …
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