Creamy Potato Soup with Porcini Mushrooms

Ingredients

• 20 g dried porcini mushrooms
• 600 g waxy potatoes
• 1 onion
• 2 tbsp butter
• 0.5 tsp dried marjoram
• 750 ml vegetable stock
• 4 dried tomatoes (in oil)
• 0.5 bunch Chives
• 150 g whipping cream
• Salt
• freshly ground pepper

Instructions

1. 1.

   Rinse the porcini mushrooms with 125 ml boiling water and soak for 30 minutes. Peel, wash, and cut the potatoes into pieces. Peel and finely dice the onion.

2. 2.

   Drain the mushrooms in a sieve, reserve the soaking liquid, and finely chop the mushrooms. Melt the butter in a pot, sauté the onion for 5 minutes. Add the potatoes, mushrooms, and marjoram, pour in the mushroom liquid and vegetable stock. Bring to a boil, cover, and simmer on low heat for 20 minutes.

3. 3.

   Meanwhile, dice the tomatoes very small. Rinse the chives, shake dry, and cut into fine ribbons. Puree the cooked potatoes with an immersion blender or mash with a potato masher until smooth. Add the cream, let it bubble briefly, and season with salt and pepper.

4. 4.

   Serve the hot soup in bowls or plates, topped with tomato cubes and chive ribbons. Pair with fresh or toasted white bread.