Creamy Mushroom Soup

Ingredients

• 250 g starchy potatoes
• 0.5 l wild stock (from the jar)
• 1 onion
• 2 tbsp oil
• 10 g dried porcini mushrooms
• 200 g small button mushrooms
• 1 bundle vegetable mirepoix
• 1 sprig fresh thyme
• 125 g heavy cream
• Salt
• Pepper

Instructions

1. 1.

   Peel the potatoes, cut into pieces and cover with water. Bring to a boil and simmer for 20 minutes until tender; drain. Return to the pot, pour in wild stock and blend until smooth.

2. 2.

   Soak porcini mushrooms in lukewarm water. Clean button mushrooms and halve them. Peel and finely dice the onion. Trim and chop the vegetable mirepoix. Heat oil in a pan, sauté onions and mirepoix cubes, then add mushrooms and cook until liquid evaporates. Add chopped porcini mushrooms. Reheat the potato soup in the pot, add mushrooms and vegetables, stir in cream. Bring to a boil, then simmer on low heat for 5 minutes. Tear thyme leaves from stems and sprinkle over the soup. Season with salt and pepper.