Potato soup with mountain cheese and porcini mushrooms

Ingredients for 4 servings:

• 200 g potatoes, floury
• 1 ½ tbsp butter
• 200 g cream
• 400 ml vegetable stock
• 30 g porcini mushrooms, dried
• 2 shallots
• 1 garlic clove(s)
• 150 g mountain cheese
• salt and pepper
• 2 slices of white bread
• 1 tbsp butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

foamy, gentle starter soup

Soak the porcini mushrooms in a little hot water. Peel the potatoes, boil them, and let them evaporate. Mash them with a potato masher. Mix the mashed potatoes with 1 tablespoon of butter until smooth. Heat the broth and cream and add to the potatoes. Mix everything together and heat through. Add the mushrooms and the soaking water to the potatoes. Heat 0.5 tablespoons of butter and sauté the finely diced shallot. Add the diced garlic and sauté briefly. Then add to the potatoes. Dice the cheese and melt it in the soup. Blend everything until finely blended. Season with salt and pepper. Remove the crust from the white bread, dice it, and toast it in 1 tablespoon of butter until golden brown. Ladle the soup into warmed bowls or cups and serve with the toasted croutons.