Potato Cream Soup with Roasted Garlic Mushrooms (forest Mushrooms)
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 650 g potato (s), floury, peeled and rouhly diced
- 1 bunch soup greens, finely chopped
- 1 liter vegetable broth
- 1 bay leaf
- 0.5 can ½ saffron
- 100 g cream
- salt and pepper
- 1 teaspoon marjoram, fresher
- 4 cloves garlic, finely chopped
- some butter
- 300 g mushrooms, mixed forest mushrooms or chanterelles, slihtly chopped
- Parsley, chopped
- nutmeg
- Broth, instant
Print Recipe
Pin Recipe Instructions
- Cook the potatoes with the soup greens in the vegetable stock. Add the bay leaf, saffron and marjoram and season lightly. Cover and let simmer for about 30 minutes.
- Remove the bay leaf and mix the soup until creamy.
- Whip the cream until it is semi-stiff.
- Sweat the garlic lightly in a little butter, add the mushrooms and roast quickly. No water should leak out, otherwise it should evaporate.
- Season lightly with a little granular stock powder.
- Now serve the soup, sprinkle with the cream and place the fried mushrooms in the middle, sprinkle with parsley.
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