Mushroom - potato soup
Using a mixture of fresh and dried mushrooms for the soup makes for an intense mushroom flavour.
Ingredients
- handful of dried mushrooms, soaked in 200 ml hot water for minimum 30 minutes
- 2 shallots (or onions), finely chopped
- 1 garlic clove, finely chopped
- 300 g potatoes, peeled and diced
- 400 g fresh mixed mushrooms, cleaned and sliced
- 1 tsp dried thyme
- 1 tsp dried marjoram (or oregano)
- knob of butter and some rapeseed oil
- 800 ml chicken (or beef, or vegetable) stock
- 100 ml white wine
- 100 ml whipping (or double) cream
- spritz of lemon juice, salt and white pepper to taste
Method
- In a saucepan, heat oil and butter, add onion and garlic and sweat for a few minutes over moderate heat. Add potatoes, fresh mushrooms and herbs and bring to the boil. Add white wine and cook, uncovered, until liquid is evaporated. Add stock, soaked mushrooms and soaking water. Bring to the boil, reduce heat slightly and cook over moderate heat for 20 to 30 minutes, until all vegetables are very soft.
- Remove from heat, blend to a smooth consistency, pass through a fine-meshed sieve. Adjust thickness with cream according to preference, season to taste.
Variations
If a mixture of food textures is not a problem, an extra-portion of fresh mushrooms (fried in a little butter with some garlic) added to the soup before serving is a tasty variation. For this variation, it may help with safe swallowing to keep the soup rather thick.