Potato soup with porcini mushrooms
5 servings
40 minutes
Potato soup with white mushrooms is a delicate and warming dish of European cuisine that combines the rich aroma of forest mushrooms and the velvety texture of mashed potatoes. The white mushrooms add a special depth to the soup with their rich flavor, while butter and milk contribute creaminess and softness. Historically, such soups were made in forest regions of Europe where white mushrooms were valued for their refined taste. This soup is perfect for cozy family dinners and pairs wonderfully with fresh bread. Garnished with dill and a tender piece of egg, it delights not only in taste but also in aesthetic appeal. Serve hot, enjoying its aroma and rich mushroom flavor.
1
Boil the mushrooms in water, add salt and pepper.
- Porcini mushrooms: 300 g
- Water: 2 l
- Salt: to taste
- Ground black pepper: to taste
2
Boil the potatoes separately without salt and seasonings.
- Potato: 3 pieces
3
After cooling the potatoes slightly, blend them into a puree.
- Potato: 3 pieces
4
Add milk and butter to the puree.
- Milk: 150 ml
- Butter: 100 g
5
Separate the mushrooms from the broth.
6
Mix the broth with the puree until smooth and bring to a boil.
- Water: 2 l
7
Add mushrooms to the soup.
- Porcini mushrooms: 300 g
8
Serve garnished with dill and a piece of egg cut with an egg slicer. It looks very beautiful.
- Dill: to taste
