Potato soup with porcini mushrooms

Ingredients for 4 servings:

• 2 shallots
• 300 g porcini mushrooms
• 2 tbsp clarified butter
• 1 bunch of soup vegetables
• 400 g potatoes
• 2 peppercorns
• 400 ml wild mushroom stock
• 100 ml white wine
• 100 ml cream
• salt and pepper
• some parsley

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

Peel and chop the shallots. Clean and slice the porcini mushrooms. Heat 1 tablespoon of clarified butter and fry both briefly. Clean and chop the vegetables. Set aside a few leek strips. Peel, wash, and dice the potatoes. Heat the remaining clarified butter in a saucepan. Briefly sauté the potatoes and vegetables. Add the peppercorns, deglaze with the stock and wine, and simmer for about 10 minutes. Remove the peppercorns. Finely purée the vegetables and potatoes in the broth with a hand blender. Season with salt and pepper. Whip the cream until stiff peaks form and fold in. Add the mushrooms and shallots. Garnish the soup with leek strips and parsley.