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 bunch vegetable soup mix
• 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 cook for 20 minutes until tender, then drain. Return to pot, pour in wild stock and puree.

2. 2.

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