John Myers
Potato Soup with Mushrooms
The perfect potato soup with mushrooms recipe with a picture and simple step-by-step instructions.
- 400 g Forest mushrooms (TK – wanted even in autumn!)
- 500 g Potatoes
- 0,5 bunch Soup greens (1 piece of celery, 1 carrot, 1 piece of leek and 4 stalks of parsley)
- 100 g Ham diced into small cubes
- 1,5 liter Beef broth (6 teaspoons instant)
- 1 tsp Caraway seeds
- 1 tsp Marjoram
- 1 tsp Salt
- 1 Small onion
- 1 Large clove of garlic
- 1 tsp Butter
- 200 g Sour cream (1 cup)
- 1 Yellow
- Peel, wash and dice the potatoes. Clean and dice the celery. Peel the carrot with the peeler, scrape with the vegetable blossom scraper / peeler 2 into 1 decorating blade and cut into decorative carrot blossom slices (3 – 4 mm thick) with the knife. Clean and wash the leek and cut into rings. Wash the parsley, shake dry and pluck. Peel and finely dice the onion and clove of garlic. Bring the beef broth (1.5 liters) with the frozen mushrooms, potato cubes, celery cubes, carrot blossoms and leek rings to a boil. Season with caraway seeds (1 teaspoon), majoran (1 teaspoon) and salt (1 teaspoon) and cook / simmer for about 20 minutes with the lid closed. In a small pan with butter (1 teaspoon), fry the onion and garlic clove cubes golden-brown and add to the soup shortly before the end of the cooking time. Whisk the sour cream with the gelatin and add it to the soup just before serving. Possibly season the soup to taste and serve sprinkled with parsley.
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