John Myers
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Potato – Celery – Soup with Porcini Mushrooms, Crandbeeries, Walnuts + Coutons!
The perfect potato – celery – soup with porcini mushrooms, crandbeeries, walnuts + coutons! recipe with a picture and simple step-by-step instructions.
soak for 1 hour,
- 15 g Dried porcini mushrooms
- 200 ml Water
- 1 shot Rapeseed oil
Fry the onion + mushrooms:
- 1 Pc. Diced onion
- 55 g Sliced celery
- 50 g Grated carrot
peeled and diced:
- 500 g Freshly peeled potatoes
- 3 turns Chilli from the mill
- Coarse salt
- 1 pinch Black pepper from the mill
- 1 pinch Freshly grated nutmeg
A touch of the Orient:
- 1 Knife point Ground cinnamon
last 10 min.
- 1,5 tablespoon Dried cranberries
- 50 ml Cream
- 20 cl Dry sparkling wine
cut into cubes and sauté:
- 1 disc Loaf
- 1 Pc. Butter
sprinkle:
- 2 Pc. Coarsely ground walnuts
Keep water!
- Soak the stone mushrooms in cold water for 1 hour.
To prepare :
- Peel and grate the carrot. I had frozen celery. Cut bread into cubes.
Begin :
- Heat the oil and fry the onion with the drained mushrooms.
- Fill up with 0.5 liters of water and add potatoes, celery and carrots. Season with salt, pepper and nutmeg + cook for about 20 minutes.
Note important secret 1! !
- Strain the water from the mushrooms through a coffee filter or kitchen paper and add to the soup.
Last 10 Min. Secret 2! !
- Sprinkle in cranberries, please don’t just leave them out, it would be a shame, because that’s one of the soup’s secrets.
- Do not mix the soup too finely, you can see mushrooms. Add the cream, sparkling wine, season with cinnamon.
Croutons :
- Toast the bread cubes in butter.
- Arrange the soup in the plates, sprinkle with walnuts and add toasted bread cubes.
- I admit the combination is unusual but very tasty, I discovered the recipe by accident.
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