Potato Mushroom Soup
Potato mushroom soup is a recipe with fresh ingredients from the vegetable soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g potatoes (starchy)
- 1 Shallot
- 2 Garlic cloves
- oil for sautéing
- 50 g bacon diced
- 600 ml Meat broth
- 4 sprigs of marjoram
- 1 bay leaf
- 150 g oyster mushrooms
- 150 g chanterelles
- 100 ml heavy cream
- 2 tbsp Sour cream
- Salt
- black pepper freshly ground
- nutmeg freshly grated
Instructions
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1.
Peel the potatoes and cut them into even cubes.
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2.
Peel and finely dice the shallot and garlic cloves. Sauté both with the bacon in a little hot oil, then pour in about 500 ml of meat broth. Add the potatoes, 3 marjoram sprigs, and the bay leaf and simmer for about 25 minutes, stirring occasionally.
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3.
Meanwhile clean the mushrooms and cut them smaller if needed. Heat some oil in a pan and brown the mushrooms until golden. Then add the remaining broth to loosen the fond and remove from heat.
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4.
Remove the herb sprigs and puree the soup finely. Add the cream, bring everything to a boil, then add the mushrooms without the broth. Let the soup rest briefly and stir in more or less mushroom broth as desired. Season the soup strongly with salt, pepper, and nutmeg. Pick off remaining marjoram leaves and add them to the soup. Portion the soup and serve garnished with a dollop of sour cream.
