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🍽️ Creamy Potato and Porcini Mushroom Soup

302 kcal · 30 min · 4 servings

Ingredients

• 20 g dried porcini mushrooms
• 600 g floury potatoes
• 1 onion
• 2 tbsp butter
• 0.5 tsp dried marjoram
• 750 ml vegetable stock
• 4 dried tomatoes (preserved in oil)
• 0.5 bunch chives
• 150 g whipping cream
• salt
• pepper (freshly ground)

Instructions

1. 1. Pour 125 milliliters of boiling water over the porcini mushrooms.
2. 2. Let the mushrooms soak for 30 minutes.
3. 3. Peel the potatoes and wash them thoroughly.
4. 4. Cut the potatoes into bite-sized pieces.
5. 5. Peel the onion.
6. 6. Dice the onion finely.
7. 7. Drain the soaked porcini mushrooms in a sieve.
8. 8. Catch the mushroom water in a bowl.
9. 9. Finely chop the drained porcini mushrooms.
10. 10. Melt the butter in a pot.
11. 11. Sauté the onion cubes for 5 minutes.
12. 12. Add the potato pieces and the chopped porcini mushrooms to the pot.
13. 13. Add the marjoram.
14. 14. Pour in the reserved mushroom water.
15. 15. Pour in the vegetable broth.
16. 16. Bring the mixture to a boil.
17. 17. Place the lid on the pot.
18. 18. Let the soup simmer on low heat for 20 minutes.
19. 19. Dice the tomatoes into very small pieces.
20. 20. Rinse the chives.
21. 21. Shake the chives dry.
22. 22. Cut the chives into fine rings.
23. 23. Puree the potatoes with a hand blender until smooth.
24. 24. Stir the cream into the soup.
25. 25. Bring the soup to a brief boil.
26. 26. Season the soup with salt and pepper.
27. 27. Serve the hot soup on plates or in bowls.
28. 28. Garnish the soup with the diced tomatoes and chive rings.

Nutrition per serving

• kcal: 302
• Protein: 6 g · Fett/Fat: 19 g · Carbs: 28 g