Summary

Ingredients

• 250 g porcini mushrooms, fresh
• 4 large potato (s)
• 1 large onion (s)
• 1 small bunch parsley
• 20 g butter
• Salt and pepper, black
• 3 tablespoon heavy cream
• 1 tablespoon flour
• water

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Instructions

1. Dice the onion and carrot and sauté with the butter in a saucepan until the onion is translucent. Stir in a tablespoon of flour and deglaze with water. Add the peeled and diced potatoes and fill up with enough water to cover the potatoes.
2. Add the chopped parsley and cook on a low heat for about 35 minutes. Cut the porcini mushrooms into strips and cook in a pan with a teaspoon of oil and a little water and salt for about 10 minutes.
3. Puree the soup with a hand blender, season with salt, pepper and 3 tablespoons of cream, then add the porcini mushrooms from the pan and serve.