Creamy Potato Soup with Mushrooms

Ingredients

• 450 g waxy potatoes
• 200 g king oyster mushrooms
• 1 Shallot
• 2 Garlic cloves
• 4 tbsp olive oil
• 1 tsp freshly chopped rosemary
• 1 tsp freshly chopped parsley
• 200 ml dry white wine
• 450 ml vegetable broth
• 150 ml Heavy Cream
• Salt
• ground pepper (from the mill)
• nutmeg
• 4 sprigs thyme
• 4 slices white bread

Instructions

1. 1.

   Peel, wash and dice the potatoes. Clean the mushrooms; slice four into thin strips and dice the rest. Peel and finely chop the shallot and garlic; sauté half in a pot with 2 tbsp hot oil until translucent. Add the potatoes and mushrooms, cook briefly, stir in the chopped herbs, and deglaze with white wine. Pour in the broth and simmer over medium heat for about 15 minutes. Then add the cream and purée the soup with an immersion blender. Season with salt, pepper, nutmeg and whisk again to froth.

2. 2.

   Sauté the remaining shallot-garlic mixture in a hot pan with 2 tbsp oil until translucent; add the mushroom strips, brown them on both sides, and fold in half of the thyme. Toast the bread by cutting it into 2 cm wide strips and grilling both sides until golden.

3. 3.

   Serve the soup in bowls, garnish with the remaining thyme and top with the grilled mushroom-topped bread slices. Serve immediately.