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🍽️ Creamy Potato and Celery Soup with Fried Porcini Mushrooms

485 kcal · 30 min · 4 servings

Ingredients

• 600 g floury potatoes
• 150 g celery
• 2 shallots
• 1 clove of garlic
• 4 tbsp butter
• 200 ml dry white wine
• 600 ml vegetable broth
• 100 ml whipping cream
• 2 tbsp crème fraîche
• salt
• white pepper
• 150 g porcini mushrooms
• truffle oil (for drizzling)

Instructions

1. 1. Peel the potatoes, celery, shallots, and garlic.
2. 2. Dice all the ingredients into small cubes.
3. 3. Heat 2 tablespoons of butter in a pot.
4. 4. Sauté the vegetable cubes in it for 2 to 3 minutes until they are translucent.
5. 5. Deglaze the mixture with white wine.
6. 6. Let the alcohol evaporate briefly.
7. 7. Pour in two-thirds of the vegetable broth.
8. 8. Let the soup simmer on low heat for about 20 minutes.
9. 9. Lift out some potato cubes with a slotted spoon and set them aside.
10. 10. Puree the rest of the soup until smooth.
11. 11. Check the consistency.
12. 12. If the soup is too thick, add a little more broth.
13. 13. If the soup is too thin, let it reduce a bit.
14. 14. Stir in the cream and crème fraîche.
15. 15. Season the soup to taste with salt and pepper.
16. 16. Add the reserved potato cubes back into the soup.
17. 17. Melt the remaining butter in a frying pan.
18. 18. Clean the porcini mushrooms and slice them thinly.
19. 19. Fry the mushroom slices in the hot butter until golden brown.
20. 20. Season the mushrooms with salt and pepper.
21. 21. Divide the soup among bowls.
22. 22. Place the fried porcini slices on top.
23. 23. Drizzle the soup with a little truffle oil.
24. 24. Serve the dish immediately.

Nutrition per serving

• kcal: 485
• Protein: 9 g · Fett/Fat: 32 g · Carbs: 38 g