Porcini Potato Cream Soup | Silky and Mushroomy
45 min
Under an hour
Kifli Kukták
Preparation method
Peel the potatoes and cut them into approximately 1 cm cubes. Finely chop the red onion.
In a pot, melt 60 g of butter over medium heat, then add the onion and sauté until translucent, stirring frequently. Add the potatoes, mix, season with salt and pepper, then simmer covered for 3 minutes. After that, pour in the broth, bring to a boil, then reduce the heat and cook over low heat for 20 minutes.
Pour in the cream and cook for another 1 minute. Then, thoroughly purée the soup with an immersion blender, and then strain it through a sieve into a clean pot. Season with more salt and pepper as needed.
Chef's tip
Always sauté porcini mushrooms in a large pan; if the pan is too small, the mushrooms will release liquid and steam instead of browning.
If the soup is too thick, you can thin it with a little water or broth.
To achieve a silky texture, an immersion blender and straining through a sieve are essential.
90 min
Under an hour
