Smarter Home Cooking

Potato Mushroom Soup

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Potato Mushroom Soup
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 15 min.
Ready in

Ingredients

for
4
Ingredients
400 grams floury potatoes
1 shallot
2 garlic cloves
vegetable oil (for frying)
50 grams diced Bacon
600 milliliters Beef broth
4 marjoram
1 bay leaf
150 grams Oyster mushrooms
150 grams Chanterelle
100 milliliters Whipped cream
2 Tbsps acidic Whipped cream
salt
freshly ground peppers
freshly grated Nutmeg

Preparation steps

1.

Peel and cube the potatoes.

2.

Peel and finely chop the shallot and garlic. Heat the oil and 500 ml (approximately 2 cups) of broth. Saute the shallot, garlic and bacon. Add the potatoes, 3 sprigs of marjoram and the bay leaf. Simmer for 25 minutes, stirring occasionally. 

3.

Rinse and chop the mushrooms. Heat a little oil in a pan and saute the mushrooms until golden brown. Pour in the remaining broth, allow to simmer and remove from the heat.

4.

Remove the herbs and puree the soup finely. Add the cream and bring everything to a boil. Add the mushrooms without the broth. Stir in a little mushroom broth. Season the soup to taste with salt, pepper and nutmeg. Add several marjoram leaves to the soup. Serve garnished with a dollop of sour cream.

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