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🍽️ Creamy Potato and Mushroom Soup with Crispy Porcini Mushrooms

433 kcal · 30 min · 4 servings

Ingredients

• 500 g floury potatoes
• 1 onion
• 1 clove of garlic
• 2 tbsp butter
• 100 ml dry white wine
• 600 ml vegetable broth
• 200 ml whipping cream
• 50 g grated parmesan
• salt
• pepper (from the mill)
• nutmeg (freshly grated)
• 200 g porcini mushrooms
• 2 tbsp olive oil
• 2 tbsp basil strips

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the peeled potatoes into coarse cubes.
3. 3. Peel the onion and the garlic.
4. 4. Finely dice the onion and the garlic.
5. 5. Heat the butter in a pot.
6. 6. Add the diced onion and garlic to the hot butter.
7. 7. Sauté the vegetables until they are translucent.
8. 8. Add the potato cubes to the vegetables.
9. 9. Deglaze the mixture with the wine.
10. 10. Pour in the broth.
11. 11. Simmer the soup in the covered pot over medium heat for about 15 minutes.
12. 12. Puree the soup finely using a hand blender.
13. 13. Stir the cream into the soup.
14. 14. Stir the Parmesan into the soup.
15. 15. Season the soup with salt.
16. 16. Season the soup with pepper.
17. 17. Season the soup with nutmeg.
18. 18. Clean the porcini mushrooms.
19. 19. Slice the porcini mushrooms into slices about half a centimeter thick.
20. 20. Heat the olive oil in a frying pan.
21. 21. Fry the mushroom slices over high heat.
22. 22. Turn the mushrooms while frying.
23. 23. Fry the mushrooms for about 2 to 3 minutes.
24. 24. Salt the mushrooms while frying.
25. 25. Pepper the mushrooms while frying.
26. 26. Distribute the soup onto plates.
27. 27. Place the fried mushrooms on top of the soup.
28. 28. Sprinkle the soup with basil.
29. 29. Serve the soup.

Nutrition per serving

• kcal: 433
• Protein: 11 g · Fett/Fat: 31 g · Carbs: 23 g