How to Prepare Wild Mushroom & Potato Soup in 12 Minutes for Family

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, wild mushroom & potato soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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

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

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Steps 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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