Potato soup with fried porcini mushrooms

Potato soup with fried porcini mushrooms

Based on 38 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"Porcini mushrooms are one of my favorite mushrooms because they have a distinctly earthy taste and great texture when pan fried. Porcini (piglets in Italian) get their name from their texture, which is firmer and meatier than other mushrooms. They’re also special in that they can't be cultivated and only grow in the wild. To make this soup vegetarian, simply use vegetable broth instead of chicken. You can also make it vegan by using margarine instead of butter."

Difficulty

Easy 👌

Preparation

45 min

Baking

25 min

Resting

0 min

Ingredients

2Servings
375 g
potatoes
150 g
new potatoes
150 g
porcini mushrooms
½
onion
1 cloves
garlic
shallots
1 sprigs
rosemary
2 tbsp
olive oil
25
unsalted butter
100 ml
white wine
250 ml
chicken stock
350 ml
water
12½ g
pine nuts
½ pinch
ground nutmeg
salt
pepper
MetricImperial

Utensils

oven, cutting board, knife, peeler, pot (large), cooking spoon, immersion blender, baking sheet, frying pan, tongs

How-To Videos

how-to-chop-green-herbs

How to chop green herbs

how-to-prepare-garlic

How to prepare garlic

how-to-clean-mushrooms

How to clean mushrooms

Nutrition per serving

Cal613
Fat30 g
Protein13 g
Carb69 g
  • Step 1/4

    Preheat the oven to 180°C/350°F. Peel and chop potatoes and onion. Thinly slice garlic and shallots. Pluck rosemary leaves from stems and finely chop. Chop porcini mushrooms. Cut new potatoes into slices.
    • 375 g potatoes
    • ½ onion
    • 1 cloves garlic
    • shallots
    • 1 sprigs rosemary
    • 150 g porcini mushrooms
    • 150 g new potatoes
    • oven
    • cutting board
    • knife
    • peeler

    Preheat the oven to 180°C/350°F. Peel and chop potatoes and onion. Thinly slice garlic and shallots. Pluck rosemary leaves from stems and finely chop. Chop porcini mushrooms. Cut new potatoes into slices.

  • Step 2/4

    Heat half the olive oil and half the butter in a large pot. Sauté peeled potatoes, onions, and half the garlic. When the onions are translucent, approx. 4 min., deglaze with white wine. Add chicken broth and water and let the soup simmer for approx. 30 – 40 min. Once done, purée the soup with an immersion blender and season to taste with salt, pepper, and a pinch of nutmeg.
    • 1 tbsp olive oil
    • 10 g unsalted butter
    • 100 ml white wine
    • 250 ml chicken stock
    • 350 ml water
    • ½ pinch ground nutmeg
    • salt
    • pepper
    • pot (large)
    • cooking spoon
    • immersion blender

    Heat half the olive oil and half the butter in a large pot. Sauté peeled potatoes, onions, and half the garlic. When the onions are translucent, approx. 4 min., deglaze with white wine. Add chicken broth and water and let the soup simmer for approx. 30 – 40 min. Once done, purée the soup with an immersion blender and season to taste with salt, pepper, and a pinch of nutmeg.

  • Step 3/4

    In the meantime, spread sliced new potatoes on a baking sheet and toss with remaining olive oil, remaining garlic, shallots, rosemary, and some salt. Roast at 180°C/350°F for approx. 20 min. Then sprinkle pine nuts over the potatoes and roast for approx. 5 min. more, or until potatoes and pine nuts are golden brown.
    • 12½ g pine nuts
    • baking sheet

    In the meantime, spread sliced new potatoes on a baking sheet and toss with remaining olive oil, remaining garlic, shallots, rosemary, and some salt. Roast at 180°C/350°F for approx. 20 min. Then sprinkle pine nuts over the potatoes and roast for approx. 5 min. more, or until potatoes and pine nuts are golden brown.

  • Step 4/4

    Fry the porcini mushrooms in a frying pan until golden brown, approx. 5 min. Season mushrooms with salt and add remaining butter to the pan. Serve the puréed soup topped with roasted potatoes and fried porcini mushrooms. Enjoy!
    • frying pan
    • tongs

    Fry the porcini mushrooms in a frying pan until golden brown, approx. 5 min. Season mushrooms with salt and add remaining butter to the pan. Serve the puréed soup topped with roasted potatoes and fried porcini mushrooms. Enjoy!

  • Enjoy your meal!

    Potato soup with fried porcini mushrooms

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