Guide to Prepare Wild Mushroom & Potato Soup in 20 Minutes for Young Wife

Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, wild mushroom & potato soup. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Wild Mushroom & Potato Soup is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Wild Mushroom & Potato Soup is something which I have loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have wild mushroom & potato soup using 17 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Wild Mushroom & Potato Soup:

1. Make ready Large Stalks of 5-6 cep/porchini mushrooms,
2. Take 2 onions, chopped finely,
3. Take 2 small potatoes, skin left on, diced finely,
4. Make ready 15 pieces dried ceps/porchini mushrooms,
5. Take 2 cloves garlic, sliced,
6. Take Vegetable stock cube,
7. Get 1 tsp dried oregano,
8. Prepare 1 tsp dried marjoram,
9. Make ready 1 glug of white wine,
10. Take 2 heaped tbsp quark or 4 tbsp cream,
11. Take Pinch sea salt,
12. Take Cracked black pepper to season
13. Make ready White pepper to season,
14. Take 1 generous glug of extra virgin olive oil
15. Take Boiling water, enough to fill saucepan halfway
16. Make ready Equipment Needed:
17. Prepare 1 blender or hand blender

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Instructions to make Wild Mushroom & Potato Soup:

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.
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.
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.
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. :)

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