Summary

Ingredients

• 600 g potato (s)
• 3 medium carrot (s)
• 4 porcini mushrooms, dried
• 1 onion (s)
• 1 tablespoon butter
• 1 liter vegetable stock
• Salt and pepper, whiter from the mill
• possibly sausage (Viennese)

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Instructions

1. Peel the potatoes and cut into 1 cm cubes. Peel the carrots as well and do not cut them into small cubes. Finely dice the onion, melt the butter and roast the onion in it until golden brown. Then add the potatoes and roast them briefly. Add the carrot cubes and pour the vegetable stock on top. Grind the porcini mushrooms between your fingers and add to the soup. Let it simmer gently for about 15 minutes and season with salt and pepper.
2. When the potatoes are cooked, remove about a large cup and puree with the magic wand or mixer, then add to the soup again. That makes a nice bond!
3. Finally, if you like, you can also heat up wiener sausages in the soup, either cut into pieces or whole. Then don`t let the soup boil anymore so that the sausages don`t burst.