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🍽️ Creamy Potato and Porcini Mushroom Soup

419 kcal · 30 min · 4 servings

Ingredients

• 20 g Porcini mushrooms (dried)
• 400 g Potatoes (floury)
• 1 Onion
• 1 tbsp Butter
• 1 l Meat broth
• 100 g Breakfast bacon
• Salt
• Pepper
• 200 g Whipping cream
• 1 tbsp Marjoram (freshly chopped)

Instructions

1. 1. Pour 200 milliliters of lukewarm water over the porcini mushrooms.
2. 2. Let the mushrooms soak for at least one hour.
3. 3. Peel the potatoes.
4. 4. Halve the potatoes.
5. 5. Slice the potato halves.
6. 6. Peel the onions.
7. 7. Finely chop the onions.
8. 8. Heat a large pot.
9. 9. Melt the butter in the hot pot.
10. 10. Sauté the onions until translucent.
11. 11. Add the potato slices.
12. 12. Sauté the potatoes briefly.
13. 13. Pour in the vegetable broth.
14. 14. Bring the mixture to a boil.
15. 15. Strain the soaked mushrooms through a fine sieve.
16. 16. Collect the mushroom liquid in a container.
17. 17. Simmer the soup at medium heat for about 40 minutes.
18. 18. Cut the bacon into very small cubes.
19. 19. Slice the drained porcini mushrooms thinly.
20. 20. Fry the bacon in a pan without fat until crispy.
21. 21. Remove the bacon from the pan.
22. 22. Let the bacon drain on a kitchen towel.
23. 23. Puree the soup finely using a hand blender.
24. 24. Stir 125 milliliters of cream into the soup.
25. 25. Do not let the soup boil again after adding the cream.
26. 26. Whip the remaining cream until stiff.
27. 27. Distribute the bacon cubes onto pre-warmed soup bowls.
28. 28. Distribute the porcini mushroom slices onto the soup bowls.
29. 29. Slowly fill the bowls with the soup.
30. 30. Garnish the soup with the whipped cream.
31. 31. Garnish the soup with fresh marjoram.
32. 32. Serve the dish.

Nutrition per serving

• kcal: 419
• Protein: 7 g · Fett/Fat: 36 g · Carbs: 19 g