Steinpilz Soup

Ingredients

• 300 g starchy potatoes
• 1 onion
• 1 Garlic clove
• 500 g fresh porcini mushrooms
• 150 ml dry white wine
• 600 ml Vegetable Broth
• 1 bay leaf
• 3 peppercorns
• 5 tbsp crème fraîche
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Peel, wash, and dice the potatoes. Peel and finely chop the onion and garlic; sauté them in a hot pot with oil until translucent.

2. 2.

   Clean, wipe, and cut the mushrooms into small pieces. Add them to the pot with the potatoes, cook briefly, then deglaze with wine. Pour in the broth, add the bay leaf and peppercorns, and simmer over medium heat for about 15 minutes.

3. 3.

   Remove half of the mushrooms along with the spices, puree the soup, and stir in the crème fraîche. Season with salt, pepper, and nutmeg; return the mushroom-spice mixture to the pot and let it warm through briefly.

4. 4.

   Serve in soup cups and sprinkle with freshly chopped parsley.