Home
Ingredient
Wild Mushroom & Potato Soup
Introduce
Chef :
Natalie Marten (Windsor__Foodie)Wild Mushroom & Potato Soup
The large stalks of Cep mushrooms make superb soup. Here I've combined them with potato for a hearty Autumnal meal. Perfect served with some buttered crusty fresh bread.
Ingredient
Food ration :
3-4 servingsCooking time :
1 hour
15 pieces
dried ceps/porchini mushrooms,
2 cloves
garlic, sliced,
1 tsp
dried oregano,
1 tsp
dried marjoram,
Pinch
sea salt,
Cooking instructions
* Step 1
Heat a saucepan up over a medium heat and glug in enough olive oil to just cover the base then add in the onions. Fry gently for several minutes until the become golden and soften. Add in the chopped garlic and fry for around 20 seconds. Add the chopped mushroom stalks. Season well with salt and pepper.
* Step 2
Crumble in the Vegetable stock and then add the dried herbs. Stir through the onions and mushrooms. Continue to fry gently. Add in the wine and cook off for a minute or two then pour in the boiling water, enough to fill the pan around halfway, and stir.
* Step 3
Put the chopped potatoes in and bring to a gentle simmer. Cover with a lid and simmer for around 20-25 minutes until the flavours impart. Remove from the heat and allow to cool down so it's not piping hot.
* Step 4
Add in the quark/cream and stir then carefully, season with a touch of white pepper and salt to taste then transfer to a blender or blitz using a hand blender until smooth and creamy. Serve up and enjoy, perfect with some crusty buttered bread. :)
Note: if there is a photo you can click to enlarge it
Tag
Share
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
See moreFood by the same author
Similar dishes
Copyright © 2024 Cookcic