Festive Creamy Mushroom Soup with Porcini Mushrooms

Summary

Ingredients

• 1 onion (s), roughly diced
• 4 potatoes, peeled, roughly diced
• 250 g mushrooms, cleaned, halved
• 1 handful porcini mushrooms, dried, large handful
• 1 liter chicken broth or vegetable broth
• 200 ml cream or cream substitute
• 1 bunch chives, cut into fine rolls
• some pepper from the mill
• Nutmeg, freshly grated
• 1 teaspoon, leveled salt
• 125 ml white wine, fruity
• some butter

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Instructions

1. Sauté the onion in a little butter in a medium-sized saucepan, add the potatoes and mushrooms. Fry everything for about 5 minutes. Deglaze with the wine and broth and then add the dried porcini mushrooms. Let everything simmer together for approx. 20 - 30 minutes (depending on the size of the potato pieces).
2. Now add the cream or the cream substitute and puree everything finely. I like to leave a few pieces of mushroom and do not puree very fine.
3. Now season with the spices and add the chives rings. Season to taste, depending on the consistency you prefer, add water, wine or broth to lengthen it. Serve with a slice of freshly baked or freshly baked bread.