Potato soup with porcini mushrooms

Ingredients for 4 servings:

• 30 g porcini mushrooms, dried
• 500 g potatoes
• 3 carrots
• 250 g celery
• 2 large onions
• 2 garlic cloves
• 200 g whipped cream
• 1 liter vegetable broth
• 3 tbsp oil
• 1 bay leaf
• Salt
• pepper, black
• nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

The recipe is suitable for 4 people as a main course and for 6 people as a starter

Soak the porcini mushrooms in cold water and set aside. Peel the carrots, celery, onions, and garlic, then dice them into small pieces and set aside. Peel and wash the potatoes, then dice them into small pieces. Heat the oil in a large pot and sauté the soup vegetables with the garlic for a few minutes. They should be slightly soft afterward. Remove the porcini mushrooms from the soaking water and chop finely. Do not discard the soaking water; it will also be added to the soup. Now add the mushrooms to the soup vegetables and sauté. After about 5 minutes, add the potato cubes to the vegetables, then add the vegetable stock, soaking water, and bay leaf. Continue cooking over medium heat for about 15-20 minutes until the vegetables are tender. Remove the bay leaf, add the cream, and puree the soup finely with a hand blender. Then season to taste with salt, pepper, and nutmeg.