Potato and Mushroom Soup

Name: Potato and Mushroom Soup
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 1 Bag (15 g) dried porcini; 1.5 kg Potatoes; 3 medium-sized onions; 2 TABLESPOONS Oil; 4 TABLESPOONS Vegetable broth (instant); 400 g Mushrooms; 2 tablespoons (20 g) butter/margarine; 1 collar Parsley; 200 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp white pepper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

1 Bag (15 g) dried porcini
1.5 kg Potatoes
3 medium-sized onions
2 TABLESPOONS Oil
4 TABLESPOONS Vegetable broth (instant)
400 g Mushrooms
2 tablespoons (20 g) butter/margarine
1 collar Parsley
200 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp white pepper

Directions

1
Rinse off the porcini mushrooms. Soak in 1/4 l lukewarm water. Peel, wash and chop the potatoes. Peel and chop onions
2
Heat the oil in a pot. Brown the onions and potatoes in it. Pour 2 l water and porcini mushrooms with soaking water. Stir in stock. Bring everything to the boil, then cook for about 20 minutes
3
Clean, wash and slice the mushrooms (e.g. with an egg slicer). Fry them in hot fat for about 5 minutes until golden brown
4
Wash the parsley and chop finely. Mash the potatoes in the broth. Stir in cream, bring to the boil. Season to taste with salt and pepper. Stir in parsley and mushrooms