Porcini mushroom potato soup

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Scald dried porcini with 100 ml boiling water and soak for about 30 minutes. In the meantime, peel celery, parsley root (if in the soup green), carrots and potatoes.

2. 2

   Clean the leek. Cut everything into large pieces, wash and drain. Meanwhile clean the mushrooms and cut them into large pieces. Put 2-3 small mushrooms aside for decoration. Heat 30 g butter in a wide saucepan.

3. 3

   Steam vegetables and potatoes until translucent. Add mushrooms and sauté briefly. Deglaze with soaking water and vegetable stock. Bring to the boil and simmer for 10 minutes at medium heat. In the meantime, cut mushrooms into fine slices.

4. 4

   Heat 1/2 teaspoon butter in a pan and fry the mushroom slices on both sides until golden brown. Take them out and let them drip off on kitchen paper. Put the pumpkin seeds into the still hot pan.

5. 5

   Briefly toast. Take out and let cool down. Wash the thyme and shake dry. Pluck the leaves from the stems, except some for garnishing, and add them to the soup. Puree the soup. Add cream and stir in.

6. 6

   Season with salt and pepper. Arrange soup on plates. Sprinkle with mushrooms and pumpkin seeds. Sprinkle with pumpkin seed oil, sprinkle lightly with pepper and garnish with thyme. Serve with baguette.

Nutrition Facts

KCAL
340 kcal

CARBS
14 g

FATS
26 g

PROTEINS
9 g