Scam Penn Foster Career School

potato-mushroom-soup


Even in my last post I had told so by the new darling in my kitchen, my blender along with shredder. After allowed to celebrate the last recipe of the shredder will premiere today, well clear ... mashed o) For some time I stood namely the mood for a creamy, warm, hearty soup. Potatoes were still there and would be used up before I open my family visit for Christmas. In the pantry was still a glass with dried porcini mushrooms. Since the same result but a recipe idea ...

the quasi-noble variant of the vile potato soup already made fine and pimped for the Christmas season:) And with this recipe, I now wish all my readers a wonderful Christmas, a peaceful and relaxing few days with your loved ones and of course hopefully lots of delicious food! I'm looking forward to me after the holidays again reported on this blog, because then I plan a little culinary annual review in two parts: o)

recipe
for three people

2 tablespoons olive oil
1 onion
2 carrots 6 medium potatoes

10g dried porcini mushrooms
about 1 liter of vegetable
salt, pepper from the mill
each 1 / 2 teaspoon dried thyme and oregano
a pinch of freshly grated nutmeg
a pinch of Ras-el-hanout (you can also omit)
1 bunch chives

About 30 minutes before starting the cooking, the mushrooms in a bowl give to soak douse with warm water and drain. After the half hour wait, the onion, peel and dice, peel the carrots and cut first into slices, then into cubes. Peel the potatoes and dice. Then the mushrooms from the soaking water and take small pieces. Soaking water through a paper filter and collect.

the olive oil in a large saucepan. Onion and carrot cubes Sauté and add a few minutes. Then add the potato pieces and fry well short. Pour in about 100ml of the porcini soaking water, then pour in the vegetable stock, so that everything is well coated. Vegetables over medium heat with lid simmer soften. A few minutes before the end of cooking add the mushrooms.

If the vegetables are soft, puree soup. With salt, pepper, thyme, oregano, nutmeg, and possibly Ras-el-hanout season. Chives Wash, shake dry, chop finely and stir into the soup.

source
own recipe