Creamy mushroom and potato soup

    This is a Polish autumnal soup made with fresh and dried wild mushrooms, enriched with single cream and potatoes.


    1 person made this

    Ingredients
    Serves: 5 

    • 50g dried porcini mushrooms
    • 350g fresh porcini mushrooms
    • 200g fresh chanterelles
    • 2L homemade beef stock with diced vegetables
    • 2 medium onions
    • 3 tablespoons vegetable oil
    • 4 medium potatoes, peeled and diced
    • salt, black pepper or herbal pepper to taste
    • 325ml single cream
    • 1 level tablespoon plain flour
    • freshly chopped parsley leaves to serve

    Method
    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Rinse dried mushrooms well; cover with fresh water in a pot and boil until soft.
    2. In a separate pot, boil fresh mushrooms for 3 minutes, then drain and chop roughly. (If the mushrooms are very fresh, trim and clean them with a cloth first, to remove any dirt.)
    3. Heat beef stock. (It is best to use homemade stock and include vegetables in this soup.)
    4. Dice onion and fry in oil until golden.
    5. In a separate frying pan, fry all the mushrooms (dried and fresh) until fragrant.
    6. Add mushrooms, fried onion and diced potatoes into the stock. Cook until potatoes are soft. Season to taste with salt and pepper.
    7. In a small bowl, mix the single cream with 1 tablespoon of plain flour. Add 3 to 4 tablespoons of hot soup and stir well. Add into the soup and stir. Cook for a few more minutes.
    8. Serve with freshly chopped parsley.

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