🍽️ Creamy Potato Soup with Porcini Mushrooms

Name: Creamy Potato Soup with Porcini Mushrooms
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g floury potatoes; 150 g celery; 2 shallots; 1 clove garlic; 4 tbsp butter; 175 ml dry white wine; 600 ml vegetable broth; 150 ml whipping cream; 4 tbsp crème fraîche; salt; white pepper; 200 g porcini mushrooms; parsley (for garnish)

449 kcal · 30 min · 4 servings

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Ingredients

600 g floury potatoes
150 g celery
2 shallots
1 clove garlic
4 tbsp butter
175 ml dry white wine
600 ml vegetable broth
150 ml whipping cream
4 tbsp crème fraîche
salt
white pepper
200 g porcini mushrooms
parsley (for garnish)

Instructions

1. Peel the potatoes, celery, shallots, and garlic.
2. Dice all ingredients into small cubes.
3. Heat two tablespoons of butter in a pot.
4. Sauté the diced ingredients in the butter for two to three minutes.
5. Wait until the ingredients look translucent but have not taken on any color.
6. Deglaze the vegetables with white wine.
7. Let the wine liquid reduce briefly.
8. Pour in about two-thirds of the vegetable broth.
9. Let the soup simmer on low heat for twenty minutes.
10. Puree the soup mixture until smooth.
11. Check the consistency of the soup.
12. If the soup is too thick, add more broth.
13. If the soup is too thin, let it reduce further.
14. Stir in the cream and two tablespoons of crème fraîche.
15. Melt the remaining butter in a frying pan.
16. Clean the porcini mushrooms.
17. Slice the mushrooms thinly.
18. Fry the mushroom slices in the hot butter until golden brown.
19. Season the mushrooms with salt and pepper.
20. Ladle the finished soup onto plates or bowls.
21. Place the fried porcini slices on top of the soup.
22. Garnish each plate with a dollop of crème fraîche.
23. Sprinkle fresh parsley over the soup.

Nutrition per serving

kcal: 449
Protein: 8 g · Fett/Fat: 30 g · Carbs: 28 g