Buy all ingredients right below the recipe
INGREDIENTS
- 400 g peeled potatoes
- 100 g peeled onion
- 90 g butter
- pepper
- salt
- 1 l chicken broth
- 200 ml cream, min. 31%
- 6 smaller fresh porcini mushrooms
- finely chopped chives
INSTRUCTIONS
- 1Cut potatoes into 1 cm cubes, finely chop the onion.
- 2In a saucepan over medium heat, melt 60 g of butter and sauté the onion until translucent, stirring frequently. Add the potatoes, mix, season with salt and pepper, cover with a lid and simmer for 3 minutes. Then pour in the broth, bring to a boil, reduce the heat to one-third, and simmer for 20 minutes.
- 3Add the cream and cook for 1 minute. Then blend everything with an immersion blender and strain the soup through a sieve into a clean saucepan. Season with salt and pepper as needed.
- 4Cut the porcini mushrooms into 2 cm cubes. In a large non-stick pan, melt the remaining butter and sauté the porcini mushrooms over high heat until golden brown, stirring frequently. Season with salt and pepper.
- 5Pour the soup into a bowl and add the sautéed porcini mushrooms. Garnish with finely chopped chives.
Tip
Sauté the porcini mushrooms in a large pan; in a small one, they would release water and start to stew. If the soup is too thick, you can thin it with water or broth. You will need an immersion blender for preparation.
Roman Vaněk
Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.