Potato Soup with Porcini Mushrooms

Ingredients

• 600 g starchy potatoes
• 1 l chicken broth (instant or homemade)
• 300 ml heavy cream
• Salt
• Pepper (freshly ground)
• 150 g porcini mushrooms
• 2 tbsp butter
• 1 bunch chives

Instructions

1. 1.

   Wash, peel, dice the potatoes and simmer in hot chicken broth for about 25 minutes until tender. Then puree, fold in the cream, bring to a boil once more, season with salt and pepper.

2. 2.

   Clean the mushrooms, finely slice them and quickly sauté in hot butter. Before serving, ladle the mushroom mixture over the soup. Wash the chives, finely chop, and sprinkle on top.