John Myers
Potato Soup with Porcini Mushrooms and Cabanossi
The perfect potato soup with porcini mushrooms and cabanossi recipe with a picture and simple step-by-step instructions.
- 600 g Waxy potatoes
- 400 g / TK / Collected, cleaned and frozen even in autumn 2019! Boletus
- 250 g / TK / Homemade! / Carrot blossoms, celery diamonds and leek rings Soup vegetables
- 100 g 1 Zwiebel
- 2 Knoblauchzehen
- 2 tbsp Sunflower oil
- 2 liter Sunflower oil
- 1 tsp Rubbed marjoram
- 1 tsp Rubbed thyme
- 1 tsp Whole caraway seeds
- 5 big pinches Coarse sea salt from the mill
- 5 big pinches Colorful pepper from the mill
- 1 Cup Plucked parsley frozen (homemade!)
- 100 ml Cooking cream
- 150 g Cabanossi hot smoked
- Peel, wash and dice the potatoes. Peel and dice the onion. Peel and finely dice the garlic cloves. Heat sunflower oil in a tall saucepan and fry the vegetables (clove garlic + diced onion, diced potato + porcini mushrooms + frozen soup vegetables) in it vigorously. Deglaze / pour in the vegetable stock (2 liters / 8 tsp instant stock) and season with rubbed marjoram (1 tsp), rubbed thyme (1 tsp), whole caraway (1 tsp), coarse sea salt). Simmer everything with the lid on for about 25 minutes. Quarter the Cabanossi lengthways and cut into small slices. In the last 5 minutes, add the plucked parsley (frozen / 1 cup), the cooking cream (100 ml) and sliced Cabanossi (150 g). Serve the soup hot.
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