Viennese potato soup with mushrooms

Ingredients for 1 servings:

• 250 g potatoes
• 200 ml vegetable stock
• 100 g mushrooms, fresh
• 1 onion(s)
• 1 tbsp cream cheese or sour cream
• e.g. milk or cream
• n. B. Speck
• n. B. herb butter
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

very quick and variable recipe

Peel and finely chop the onion and potatoes. Sauté in a little butter in a pan. Deglaze with the stock, cover, and simmer for about 10 minutes. Then purée the soup. Stir in the cream cheese and, if desired, a little milk or cream. Clean and finely chop the mushrooms. If you have enough time, sauté the mushrooms in a little butter (or herb butter). If you’re short on time, simply add the mushrooms and cook them in the soup. For a heartier twist, add diced bacon. Season to taste with salt, pepper, and herb butter. The soup tastes best with fresh bread and when it’s been well marinated (after 1-2 hours), but it’s also delicious straight from the oven!