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🍽️ Cremy Mushroom Soup

234 kcal · 30 min · 4 servings

Ingredients

• 250 g starchy potatoes
• 0.5 l game stock (from the jar)
• 1 onion
• 2 tbsp oil
• 10 g dried porcini mushrooms
• 200 g small button mushrooms
• 1 bunch soup greens
• 1 sprig fresh thyme
• 125 g whipping cream
• salt
• pepper

Instructions

1. 1. Peel the potatoes.
2. 2. Cut the potatoes into bite-sized pieces.
3. 3. Place the potato pieces in a pot.
4. 4. Cover the potatoes with water.
5. 5. Bring the water to a boil.
6. 6. Cook the potatoes for 20 minutes until tender.
7. 7. Drain the cooking water.
8. 8. Return the potatoes to the pot.
9. 9. Pour game stock over the potatoes.
10. 10. Puree the potatoes and stock until smooth.
11. 11. Soak the porcini mushrooms in lukewarm water.
12. 12. Clean the button mushrooms.
13. 13. Halve the button mushrooms.
14. 14. Peel the onion.
15. 15. Dice the onion finely.
16. 16. Clean the soup vegetables.
17. 17. Chop the soup vegetables into small pieces.
18. 18. Heat oil in a pan.
19. 19. Sauté the onions and soup vegetables in the pan.
20. 20. Add the button mushrooms to the pan.
21. 21. Fry the mushrooms until the liquid has evaporated.
22. 22. Chop the soaked porcini mushrooms.
23. 23. Add the porcini mushrooms to the pan.
24. 24. Reheat the potato soup in the pot.
25. 25. Stir the mushrooms and vegetables into the soup.
26. 26. Mix the soup with the cream.
27. 27. Bring the soup to a brief boil once.
28. 28. Let the soup simmer on low heat for 5 minutes.
29. 29. Pluck the thyme leaves from the stems.
30. 30. Sprinkle the thyme leaves over the soup.

Nutrition per serving

• kcal: 234
• Protein: 7 g · Fett/Fat: 16 g · Carbs: 17 g