Creamy Porcini Mushroom Soup with Walnut Kernels

Ingredients

• 1 onion
• 1 Garlic clove
• 200 g starchy potatoes
• 500 g fresh porcini mushrooms
• 2 tbsp butter
• 1 tsp finely chopped rosemary
• 1 tsp finely chopped thyme
• 100 ml dry white wine
• 700 ml vegetable broth
• 100 ml heavy cream
• Salt
• Pepper (freshly ground)
• 1 pinch porcini mushroom powder
• 50 g walnut kernels
• 4 tbsp grated Parmesan
• parsley (for garnish)

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Peel, wash, and dice the potatoes. Clean and cube the mushrooms. In a pot melt the butter and sauté the onion with the garlic until translucent. Add the potatoes and mushrooms, cook briefly, stir in rosemary and thyme, then deglaze with white wine. Pour in the broth and simmer over medium heat for about 20 minutes.

2. 2.

   Puree everything with an immersion blender until smooth, stir in the cream, bring to a brief boil again, and season with salt, pepper, and porcini mushroom powder. Serve on plates, topped with walnuts, Parmesan, and parsley.