Porcini Potato Soup with Mushroom and Walnut Topping
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 20 g porcini mushrooms, dried
- 2 shallot (s)
- 1 carrot (s)
- 150 g celeriac
- 1 parsley root (s)
- 500 g potatoes, floury boilin
- 1 leek stick (s)
- 2 tablespoons oil
- 2 teaspoons sugar, brown
- 800 g veetable broth
- salt and pepper
- Nutmeg, freshly grated
- some cayenne pepper
- 3 teaspoons walnut oil
For the topping:
- 40 g walnut kernels
- 125 g mushrooms
- 4 stalks parsley, fresh or frozen
- 1 shallot (s)
- 1 tablespoon rapeseed oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the dried porcini mushrooms under running water. Pour boiling water over it and soak it covered for approx. 20 minutes.
- Peel and weigh the shallots. Peel and wash the carrot, celery, parsley root and potatoes and cut into large cubes. Use only the white part of the leek, wash it and cut it into rings. Pour the soaked boletus through a fine sieve and collect the liquid. Squeeze the mushrooms and cut them into small pieces.
- Fry the shallots in the oil until translucent. Add diced carrots, celery and parsley and stir-fry for approx. 3 minutes. Sprinkle with the sugar, continue toasting for 2 minutes and let the sugar caramelize while stirring. Pour in the stock, mushrooms and mushroom liquid, bring to the boil and simmer covered for approx. 5 minutes. Then add the potato cubes and leek rings and let everything simmer for about 20 minutes, covered, until the potatoes and vegetables are cooked through.
- For the topping, roast the walnuts in a pan without fat until they are fragrant. Let cool and chop.
- Clean and finely dice the mushrooms. Wash the parsley, shake dry and finely chop the leaves. Peel and weigh the shallot.
- Fry the shallot in the hot oil until translucent. Add the mushrooms and stir-fry over high heat until the liquid has boiled away. Salt, pepper and remove from the heat. Mix in the walnuts and parsley.
- Puree the cooked soup vegetables with the hand blender. Add some broth and season with salt, pepper, nutmeg and cayenne pepper.
- Divide the soup on plates and put some walnut and mushroom topping on each serving. Drizzle a few drops of walnut oil around it and serve.
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