Mushroom Cream Soup

Ingredients

• 1 onion
• 1 Garlic clove
• 200 g starchy potatoes
• 250 g fresh porcini mushrooms
• 200 g button 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
• ground pepper
• 1 pinch porcini powder
• olive oil
• 2 tbsp freshly chopped parsley
• 4 tbsp whipped cream
• 1 tbsp parsley (for garnish)

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Peel, wash, and dice the potatoes.

2. 2.

   Clean the mushrooms; slice 4 porcini and 2 button mushrooms thinly, cube the rest.

3. 3.

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

4. 4.

   Puree everything with an immersion blender, stir in cream, bring to a gentle boil again, season with salt, pepper, and porcini powder.

5. 5.

   Pan‑fry the mushroom slices in a hot pan with 2 tbsp oil until golden brown on all sides, then drain on paper towels.

6. 6.

   Taste the soup one more time and fold in chopped parsley.

7. 7.

   Serve the soup in bowls, topping each with a dollop of whipped cream, a few mushroom slices, and parsley leaves.