Potato Cream Soup with Porcini Mushrooms
45 min
Under an hour
Gurkerl Küche
Ingredients
Preparation method
Peel the potatoes and cut them into cubes of approx. 1 cm. Finely chop the onion.
In a pot, melt 60 g of butter over medium heat. Sauté the onion until translucent, stirring occasionally. Add the potato cubes, sauté briefly, season with salt and pepper. Put on the lid and let everything simmer for approx. 3 minutes. Then pour in the chicken broth, bring to a boil and let simmer over low heat for approx. 20 minutes.
Stir in the whipping cream and simmer for another minute. Finely puree the soup with an immersion blender and, for a particularly fine consistency, pass it through a sieve into a clean pot. Season again with salt and pepper if necessary.
Chef's tip
Roast the porcini mushrooms in a sufficiently large pan. In a pan that is too small, they would release water and steam rather than fry.
If the soup is too thick, you can simply dilute it with a little more soup or water.
Nutritional values
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