Potato soup with fried porcini mushrooms
"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
Baking
Resting
Ingredients
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 prepare garlic
How to clean mushrooms
Nutrition per serving
Step 1/4
- 375 g potatoes
- ½ onion
- 1 cloves garlic
- 1½ 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
- 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
- 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
- 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!
