Potato soup with fried porcini mushrooms

Based on 28 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌
45
min.
Preparation
25
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
750 g potatoes
300 g new potatoes
300 g porcini mushrooms
onion
2 cloves garlic
shallots
2 sprigs rosemary
4 tbsp olive oil
50 unsalted butter
200 ml white wine
500 ml chicken stock
700 ml water
25 g pine nuts
1 pinch ground nutmeg
salt
pepper
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
613
Protein
13 g
Fat
30 g
Carb
69 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.
    • 750 g potatoes
    • onion
    • 2 cloves garlic
    • shallots
    • 2 sprigs rosemary
    • 300 g porcini mushrooms
    • 300 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.
    • 2 tbsp olive oil
    • 20 g unsalted butter
    • 200 ml white wine
    • 500 ml chicken stock
    • 700 ml water
    • 1 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.
    • 25 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!