Leek and Porcini Mushroom Soup

Ingredients

• 250 g porcini mushrooms
• 1 stalk leek
• 2 tbsp clarified butter
• 300 g waxy potatoes
• 1 garlic clove (chopped)
• 1 tbsp marjoram (chopped)
• 0.5 l vegetable broth (or veal stock)
• 0.5 l milk
• Salt
• Pepper (freshly ground)
• nutmeg
• 2 tbsp crème fraîche
• marjoram sprigs (for garnish)

Instructions

1. 1.

   Clean the porcini mushrooms carefully and slice them into bite‑sized pieces.

2. 2.

   Wash the leek and cut it into half rings. Heat the clarified butter and sauté both together, then set aside.

3. 3.

   Meanwhile peel the potatoes and dice them small. In the same pot, sauté garlic and marjoram, pour in broth and milk, and simmer for about 20 minutes. Puree the soup, stir in crème fraîche, and season with salt, marjoram, and pepper. Return the mushrooms and leek to the pot and let it heat through for another 2 minutes. Ladle into bowls and garnish with marjoram sprigs before serving.