Easiest Way to Make Perfect Wild Mushroom & Potato Soup

Cooking is an art, sure that expression is one way of describing how much exciting this activity is. Particularly if we cook for our adored ones. Welcome to my recipe page, If you're looking for new recipes to try this weekend, look no further! We provide you only the best Wild Mushroom & Potato Soup recipe here. And don't worry, you may additionally uncover countless varieties of meals recipes here.

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Hopefully the above article opens our horizons to pay more awareness to a healthy lifestyle. Now we go back to the wild mushroom & potato soup recipe of your choice. Follow the bit by bit instructions of the recipe wild mushroom & potato soup recipe to supply a healthy and scrumptious meal. To make wild mushroom & potato soup you need 17 ingredients and 4 steps.. Happy cooking, hope it is useful for you and your family.

The ingredients needed to make Wild Mushroom & Potato Soup:

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

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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