Did it work out?
One click, and we know how the recipe works in a real kitchen.
Mushroom Soup
· 4 servings
Sauté the onion
In a pot over medium heat, melt the butter, add the onion and let it turn lightly translucent (about 2 minutes).
Add the mushrooms
Crumble the dried porcini in your hands before adding them to the pot, then sauté for about 5 minutes – until the mushrooms have soaked up the butter.
Add water, celery and seasoning
Once the butter is absorbed, pour in boiling water. Add celery stalks, stock powder, salt and pepper, and simmer for about 15 minutes.
Cook the potatoes
Meanwhile, peel the potatoes, cut them into small cubes and add them to the soup. Simmer for another 15 minutes or so – until the potatoes are soft.
Stir in the cream
Pour in the warm cream and taste – adjust the seasoning with salt and pepper if needed.
Blend briefly
Now take a hand blender and blitz the soup about 5 times, just dipping it in and out. This will give the soup a lovely creamy thickness.
Toast the bread cubes
Cut the bread roll into cubes and toast them dry in a pan.