John Myers
Potato Foam Soup with Porcini Mushrooms
The perfect potato foam soup with porcini mushrooms recipe with a picture and simple step-by-step instructions.
- 500 g Potatoes
- 1 bunch Soup vegetables
- 1 Onion
- 40 g Butter
- 800 ml Vegetable broth
- 300 g Frozen Porcini Mushrooms
- 1 tbsp Oil
- Salt and pepper
- Freshly grated nutmeg
- 200 ml Cream 10% fat
- 1 tbsp Lemon juice
- Peel or clean the potatoes, the soup vegetables (except for the parsley) and the onions, wash and cut into small cubes. Melt about half of the butter in a large saucepan and sauté the vegetables in it. Add the stock, bring to the boil and leave to cook for approx Let simmer for 30 minutes, until the vegetables are soft.
- Heat the remaining butter with the oil in a pan and fry the porcini mushrooms in it for about 5 minutes. Season with salt and pepper.
- Roughly chop the parsley (save 1 teaspoon), add to the soup and finely puree with a blender, season with salt, pepper and nutmeg. Let simmer for another 10 minutes. Whip the cream until stiff. Fold in the lemon juice and cream. Arrange the soup with porcini mushrooms and parsley and serve.
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