John Myers
Contents
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Ingredients
- 25 g Dried porcini mushrooms
- 1 kg Red potatoes
- 2 size Carrots
- 0,5 tuber Celery
- 1 pole Leek ... because my bar was very large, I only used half of it
- 3 piece Bay leaves
- Salt
- Black pepper from the mill
- Meatsoup
- 1 tbsp Food starch
- 75 g Bacon cubes
- 1 tbsp Chopped parsley
Instructions
- soak the mushrooms in 400 ml water for about 1 hour
- Peel, wash and dice the carrots and celery, clean and wash the leek and cut into small pieces
- Wash the potatoes thoroughly and rub them with a paper towel, do not brush as the skin is very tender and cut into small cubes
- Drain the mushrooms, collect the soaking water, filter and make up to 1 liter with the stock
- Put the prepared ingredients in a pot, add salt and bring to a boil
- Let simmer on a low heat for about 25 minutes
- Chop the vegetables a little with a potato masher, but the stew should not become mushy
- leave the bacon cubes without fat in a pan and fry until crispy ... add to the stew
- stir the cornstarch with a little water until smooth and bind the stew with it
- Season well with salt and pepper
- Fill the potato soup into plates and serve with parsley butterflies
Info:
- Since the skin of the red potatoes is very tender, you can use it with them. Cut out bad spots and shoots (eyes). the potatoes are yellow fleshed and have a great taste
Nutrition
Serving: 100gCalories: 85kcalCarbohydrates: 15.6gProtein: 3.8gFat: 0.6g
