This soup is a special treat. Be sure not to skimp on the mushrooms if you want a really tasty soup - if you don't use enough, their taste will hardly be recognisable!
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1 tablespoon olive oil
2 cloves garlic, minced
500g porcini mushrooms, finely chopped
300g white mushrooms, finely chopped
3 small potatoes, peeled and diced
salt and freshly ground black pepper to taste
2 tablespoons double cream
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Method Prep:10min › Cook:30min › Ready in:40min
Heat oil in a medium frying pan and sauté garlic until soft. Add porcini and white mushrooms and sauté for about 20 minutes, stirring occasionally.
Add mushroom mixture to a pressure cooker along with potatoes and water. Season with salt and pepper, close cooker and cook over high heat until whistle blows, then reduce heat to low and cook for another 20 to 30 minutes before releasing the pressure.
In a blender (or with a hand blender), purée soup mixture. If too thick, stir in small amounts of water gradually, until soup reaches your desired consistency.
Pour into serving bowls, drizzle with the cream and serve hot.