Potato boletus soup

Name: Potato boletus soup
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 5
Ingredients: 2 medium-sized onions; 1 collar Soup Greens; 3 TABLESPOONS oil, 3 juniper berries; 2 Bay leaves; 1 (approx. 400 g) Chicken breast with bone; 1 (15 g) Bag of separated porcini mushrooms; 500 g Potatoes; 100 g Whipped cream; 7-10 Tbsp salt, white pepper; 100 g fresh ceps; 1/2 bunch Chives

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 5

2 medium-sized onions
1 collar Soup Greens
3 TABLESPOONS oil, 3 juniper berries
2 Bay leaves
1 (approx. 400 g) Chicken breast with bone
1 (15 g) Bag of separated porcini mushrooms
500 g Potatoes
100 g Whipped cream
7-10 Tbsp salt, white pepper
100 g fresh ceps
1/2 bunch Chives

Directions

1
Wash 1 onion, cut in half. Clean and wash the greens. Chop 3/4 coarsely and fry with onion in 1 tbsp. oil. Boil up with 1 1/2 l water, juniper and bay leaf. Wash the meat and simmer for about 30 minutes.
2
2 Soak the dried mushrooms in 100 ml of lukewarm water. Peel, wash and roughly dice the potatoes. Peel and chop 1 onion. Finely dice the rest of the soup vegetables.
3
Take the meat out and let it cool down. Remove from skin and bone, cut into slices. Sieve broth
4
Finely chop the soaked mushrooms, keep the soaking water. Sauté onion in 1 tablespoon of oil. Briefly fry the chopped mushrooms and potatoes. Deglaze with stock and soaking water, simmer for about 15 minutes. Puree the soup. Add cream and vegetable cubes and simmer for about 3 minutes. Heat meat in it, season
5
In the meantime clean fresh mushrooms, clean them thoroughly and cut them into slices. Fry in 1 tbsp. hot oil at high heat for about 1 minute, season. Add to the soup. Wash the chives, chop finely and sprinkle over the soup