Potato Porcini Soup
A comforting vegetable soup featuring fresh potatoes and porcini mushrooms. Try this and other recipes from Spoonsparrow!
Ingredients
- 20 g dried porcini mushrooms
- 400 g starchy potatoes (for boiling)
- 1 onion
- 1 tbsp butter
- 1 l meat broth
- 100 g breakfast bacon
- Salt
- Pepper
- 200 g whipping cream
- 1 tbsp fresh chopped marjoram
Instructions
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1.
Rinse the porcini mushrooms with about 200 ml lukewarm water and let them soak for at least an hour. Peel, halve, and slice the potatoes.
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2.
Peel and finely chop the onion. Heat a large pot, melt the butter, and sauté the onions until translucent. Add the potatoes briefly, then pour in the broth. Bring to a boil. Strain the mushrooms through a fine mesh, reserving the soaking liquid. Simmer the soup over medium heat for about 40 minutes. Dice the bacon finely. Slice the porcini thinly. Render the bacon in a pan without added fat at low temperature until crisp; remove and drain on paper towels. Sauté the mushrooms in the remaining bacon fat.
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3.
Blend the soup with an immersion blender, add 125 ml cream, and do not bring to another boil. Whip the remaining cream until stiff peaks form. Distribute bacon cubes and sliced porcini over warmed soup cups, ladle the soup slowly, and garnish with cream and marjoram before serving.
