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🍽️ Creamy Potato and Mushroom Soup with Toasted Bread

462 kcal · 30 min · 4 servings

Ingredients

• 450 g floury potatoes
• 200 g king oyster mushrooms
• 1 shallot
• 2 garlic cloves
• 4 tbsp olive oil
• 1 tsp fresh chopped rosemary
• 1 tsp fresh chopped parsley
• 200 ml dry white wine
• 450 ml vegetable broth
• 150 ml whipping cream
• salt
• pepper (from the mill)
• nutmeg
• 4 sprigs thyme
• 4 slices white bread

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into small cubes.
3. 3. Clean the mushrooms and prepare them.
4. 4. Slice four of the mushrooms into thin slices.
5. 5. Dice the remaining mushrooms finely.
6. 6. Peel the shallot and the garlic.
7. 7. Finely chop the shallot and the garlic.
8. 8. Heat two tablespoons of oil in a pot.
9. 9. Take half of the chopped shallot and garlic.
10. 10. Sauté this half in the hot oil until translucent.
11. 11. Add the cubed potatoes and the diced mushrooms to the pot.
12. 12. Sauté the vegetables briefly.
13. 13. Stir in the chopped herbs.
14. 14. Deglaze the mixture with the wine.
15. 15. Pour in the vegetable broth.
16. 16. Let the soup simmer at medium heat for about 15 minutes.
17. 17. Stir the cream into the soup.
18. 18. Puree the soup until creamy using a hand blender.
19. 19. Season the soup with salt and pepper.
20. 20. Finish the flavor with a pinch of nutmeg.
21. 21. Heat two tablespoons of oil in a hot pan.
22. 22. Take the remaining half of the shallot and garlic mixture.
23. 23. Sauté this mixture in the hot oil until translucent.
24. 24. Add the mushroom slices to the pan.
25. 25. Fry the mushroom slices until golden brown on both sides.
26. 26. Take half of the thyme sprigs.
27. 27. Add the thyme to the mushrooms.
28. 28. Remove the crust from the bread.
29. 29. Cut the bread into two-centimeter-wide strips.
30. 30. Toast the bread strips in a grill pan until golden brown on both sides.
31. 31. Fill the soup into bowls.
32. 32. Garnish the soup with the remaining thyme.
33. 33. Place the fried mushrooms on the toasted bread strips.
34. 34. Serve the bread strips with mushrooms directly alongside the soup.
35. 35. Serve the dish immediately.

Nutrition per serving

• kcal: 462
• Protein: 10 g · Fett/Fat: 23 g · Carbs: 46 g