Potato Soup with Porcini Mushrooms

For the potato soup with porcini, first cover the dried porcini mushrooms with hot water in a bowl and soak for at least half an hour.

Peel the potatoes, garlic and onion, clean the greens and cut everything into pieces of about the same size. Pluck the parsley and set aside.

Heat the butter in a pot and sauté the vegetables in it. Remove the porcini mushrooms from the soaking water – soaking water is still needed – and cut into small pieces.

Add marjoram, caraway seeds, salt and pepper to the sautéed vegetables and dust with flour – sauté everything briefly. Add the vegetable soup, the chopped porcini mushrooms, the soaking water and Cremefine and bring to the boil.

Simmer for about 20 minutes. Taste again briefly and season again if necessary, stir in plucked parsley and enjoy while still hot.

Preparation Tip:

The potato soup can also be prepared with various mushrooms. However, solid-fleshed mushroom varieties are best.

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