Summary

Ingredients

• 5 g porcini mushrooms, dried
• 500 g potato (s)
• 1 medium onion (s)
• 1 tablespoon oil
• 700 ml vegetable stock
• 125 g mushrooms
• 1 tablespoon butter
• 0.5 ½ bunch parsley
• 75 g whipped cream
• Smoked salt
• Pepper, whiter

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Instructions

1. Rinse the boletus and soak in 75 ml of lukewarm water for about 15 minutes. Peel, wash and chop the potatoes. Peel and dice the onions.
2. Heat oil in a pot. Sauté the onions and potatoes in it. Pour the vegetable stock and porcini mushrooms with soaking water and bring to the boil. Cover and simmer for about 20 minutes.
3. Clean, wash and slice the mushrooms. Fry in the hot butter for about 5 minutes.
4. Wash and chop the parsley. Puree the potatoes in the broth, stir in the cream and bring to the boil. Season the soup with smoked salt and pepper. Stir in parsley and mushrooms.
5. I like to serve this soup as a starter or as a snack for a small appetite.