Potato Porcini Soup
Potato porcini soup is a recipe with fresh ingredients from the cream soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g waxy potatoes
- 1 onion
- 1 Garlic clove
- 2 tbsp butter
- 100 ml dry white wine
- 600 ml Vegetable Broth
- 200 ml heavy cream
- 50 g grated Parmesan cheese
- Salt
- Pepper (freshly ground)
- nutmeg (freshly grated)','200 g porcini mushrooms','2 tbsp olive oil','2 tbsp basil strips
Instructions
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1.
Peel, wash and cut the potatoes into large cubes. Peel and finely dice the onion and garlic. Sauté both in hot butter until translucent. Add the potato cubes and deglaze with wine. Pour in the broth and simmer covered for about 15 minutes over medium heat.
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2.
Blend with an immersion blender until smooth, then stir in the cream and parmesan. Season with salt, pepper and nutmeg to taste.
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3.
Clean the porcini mushrooms and slice them about ½ cm thick. Heat olive oil and fry the mushrooms for 2–3 minutes, turning frequently, seasoning with salt and pepper.
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4.
Serve the soup in bowls, top with the sautéed mushrooms, sprinkle basil strips and serve hot.
