Potato soup with porcini mushrooms

Ingredients for 4 servings:

• 1 kg potato(s), floury
• 30 g porcini mushrooms, dried
• 1 onion(s)
• 30 g butter
• 1 liter of meat broth (instant) with water
• 100g bacon
• salt and pepper
• 200 g cream
• 1 tsp marjoram, shredded
• 4 sausages (Wiener or Knacker)

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Cover the porcini mushrooms with lukewarm water for about 1 hour. Peel, wash, and slice the potatoes. For 1 liter of meat broth, dissolve the stock cubes in the boiling water. Finely chop the onion and sauté in butter in a large pot until translucent. Add the potatoes, the hot meat broth, and the mushroom water, previously filtered through a fine sieve. Season with salt and pepper. Simmer everything over low heat for 30 minutes. Finely chop the bacon and mushrooms. Fry the bacon in a pan without fat until crispy. Add the mushrooms and fry briefly. Purée the soup, take 125g of the cream and add it to the soup, bring to a boil. Add the sausages, whole or sliced, to the soup. Whisk the remaining cream until stiff and fold into the soup; do not boil. Finally, add the bacon, mushrooms, and marjoram.