Creamy potato soup with porcini mushroom stock
55 min
Lots of flavour in this really simple potato soup made with mushroom stock. Everyone loves it - adults and children: my two year old slurps it up! You could add mushrooms to the soup as well, but I am cooking for children.
7 people made this
Ingredients
Serves: 8
- 1 onion, chopped
- 1 red onion, chopped
- 2 tablespoons olive oil
- 50g butter
- 1kg Charlotte or new potatoes, sliced thin
- 1.5L porcini mushroom stock (see recipe on this site)
- 100ml cream
- 2 tablespoons minced fresh parsley
- 2 tablespoons minced fresh chives
- salt and pepper to taste
Method
Prep:20min ›
Cook:35min ›
Ready in:55min
- Saute onions in olive oil and butter over medium heat until soft and beginning to brown.
- Add potatoes, and cook for 5 minutes; stir occassionally. Stir in mushroom stock. Simmer for 20 minutes, or until potatoes are tender.
- Stir in cream, and add parsley and chives. Season to taste with salt and pepper. Serve.
