John Myers
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Ingredients
Potato vegetable soup:
- 800 g Large, waxy potatoes
- 400 g Carrots (here: carrot slices / own production TK)
- 200 g Leeks (here: leek rings / own production TK)
- 200 g 2 Onions
- 2 piece Garlic cloves
- 2 tbsp Butter
- 2 liter Vegetable broth (8 teaspoons instant broth)
- 1 tsp Salt
- 1 tsp Colorful pepper from the mill
- 1 tsp Rubbed marjoram
- 1 tbsp Maggi wort
Porcini mushrooms:
- 400 g Fresh porcini mushrooms
- 2 tbsp Butter
- 125 g Ham cubes
- 75 g 1 Onion
- 100 ml Water
- 75 g Whipped cream
Serve:
- Parsley for garnish
- Creme fraiche Cheese
Instructions
Potato vegetable soup:
- Peel and wash the potatoes and cut into small cubes. Peel and dice the onions. Peel and finely dice the garlic cloves. Heat butter (2 tbsp) in a large saucepan and fry the vegetables (onion cubes + garlic clove cubes, carrot slices and leek rings) vigorously. Deglaze / pour in the vegetable stock (2 liters / 8 tsp instant stock). Season with salt (1 teaspoon), colored pepper from the mill (1 teaspoon) and grated marjoram (1 teaspoon) and let everything simmer / boil for approx. 30 minutes with the lid closed. Finally, season / season with Maggi seasoning (1 tbsp).
Porcini mushrooms:
- Clean / brush the stone mushrooms and cut into small slices / pieces. Peel onion and chop finely. Heat the butter (2 tbsp) in a pan and stir-fry the ham cubes with the onion cubes in them. Add the sliced porcini mushrooms and stir-fry / stir-fry. Extinguish / pour in the water (100 ml) and continue to fry / simmer until the water has almost completely boiled off / has evaporated. Fold in the whipped cream (75 g) and reduce / simmer. Finally, add / fold in the porcini mushrooms into the potato and vegetable soup.
Serve:
- Serve the potato and vegetable soup with porcini mushrooms garnished with parsley and a dollop of crème fraîche.
