Summary

Ingredients

• 250 g mushrooms (fresh or frozen)
• 200 g potato (s), floury
• 40 g bacon, streaky
• 50 g onion (s)
• 3 tablespoon oil
• 0.5 liter ½ broth or water
• 0.25 liter ¼ cream
• 1 tablespoon marjoram
• salt and pepper
• 1 clove garlic
• some chives

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Instructions

1. Clean the mushrooms (if possible, do not wash) and cut them into slices. Peel the potatoes and cut into 1 cm cubes. Cut the bacon and onion into small pieces and roast in the oil with the mushrooms.
2. Pour the broth or water on top, add the potatoes and cook for about 10 minutes. Remove the saucepan from the heat and stir in the cream, add the marjoram, season with salt and pepper and cook the potatoes until soft on a low heat.
3. Before serving, press the garlic into the soup and sprinkle with the finely chopped chives.