Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, wild mushroom & potato soup. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Wild Mushroom & Potato Soup is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Wild Mushroom & Potato Soup is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can have wild mushroom & potato soup using 17 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Wild Mushroom & Potato Soup:
- Make ready Large Stalks of 5-6 cep/porchini mushrooms,
- Prepare 2 onions, chopped finely,
- Get 2 small potatoes, skin left on, diced finely,
- Prepare 15 pieces dried ceps/porchini mushrooms,
- Prepare 2 cloves garlic, sliced,
- Get Vegetable stock cube,
- Make ready 1 tsp dried oregano,
- Make ready 1 tsp dried marjoram,
- Take 1 glug of white wine,
- Prepare 2 heaped tbsp quark or 4 tbsp cream,
- Prepare Pinch sea salt,
- Prepare Cracked black pepper to season
- Get White pepper to season,
- Make ready 1 generous glug of extra virgin olive oil
- Prepare Boiling water, enough to fill saucepan halfway
- Take Equipment Needed:
- Prepare 1 blender or hand blender
Steps to make Wild Mushroom & Potato Soup:
- 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.
- 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.
- 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.
- 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. :)
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