in Austria, Soup Recipes

Viennese potato soup with brown mushrooms

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Ingredients for 2 servings:

  • 2 onions
  • 500 g potatoes
  • Oil, for frying
  • 500 ml vegetable broth (4 tsp instant)
  • 200 g mushrooms, brown
  • salt and pepper
  • marjoram
  • nutmeg

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Finely dice the onions and potatoes and sweat them in oil until translucent. Pour in the vegetable stock and simmer, covered, for 15 minutes. Slice the mushrooms. Remove half of the soup, puree, and return it to the pot. Cook the mushroom slices in the soup for about 5 minutes and season the soup with salt, pepper, nutmeg, and marjoram.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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