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🍲 Creamy Porcini Mushroom and Potato Soup

194 kcal · 30 min · 4 servings

Ingredients

• 300 g floury potatoes
• 1 onion
• 1 clove garlic
• 500 g fresh porcini mushrooms
• 150 ml dry white wine
• 600 ml vegetable broth
• 1 bay leaf
• 3 peppercorns
• 5 tbsp crème fraîche
• salt
• pepper (from the mill)
• nutmeg (freshly grated)
• 2 tbsp freshly chopped parsley

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into small cubes.
3. 3. Peel the onion and the garlic.
4. 4. Finely chop the onion and the garlic.
5. 5. Heat some oil in a large pot.
6. 6. Sauté the onions and garlic in the hot oil until they are soft and translucent.
7. 7. Clean the porcini mushrooms thoroughly.
8. 8. Cut the mushrooms into small pieces.
9. 9. Add the mushroom cubes and potato cubes to the onions in the pot.
10. 10. Sauté the ingredients briefly.
11. 11. Deglaze the pot with the wine.
12. 12. Pour in the vegetable broth.
13. 13. Add the spices to the soup.
14. 14. Simmer the soup over medium heat for about 15 minutes.
15. 15. Remove half of the mushrooms from the soup and set them aside.
16. 16. Puree the rest of the soup until creamy.
17. 17. Stir the crème fraîche into the pureed soup.
18. 18. Season the soup with salt, pepper, and nutmeg.
19. 19. Add the reserved mushrooms back into the soup.
20. 20. Let the mushrooms steep briefly in the soup.
21. 21. Ladle the soup into soup bowls.
22. 22. Finely chop fresh parsley.
23. 23. Sprinkle the finished soup with the parsley.
24. 24. Serve the soup hot.

Nutrition per serving

• kcal: 194
• Protein: 10 g · Fett/Fat: 7 g · Carbs: 15 g