Are they in season yet?
If your fellow mushroom foragers tell you that it's mushroom season, run to the forest to pick some fresh mushrooms quickly! They are great fresh, but also come in handy during winter, when you can count on your supply of dried mushrooms. Both options are a great addition to an honest potato soup, elevating it to the next level. We love this traditional soup at Vilgain, and so we put together this bulletproof recipe. Let's get to it!
Nutrition (1 serving)
- 233 kcal
- 33 g carbohydrates
- 4,5 g fats
- 13,3 g protein
Per 3 portions
- 500 g mushroom
- 5 potatoes
- 1 onion
- 2 cloves garlic
- 2 carrots
- 1 parsley
- 1,5 l water
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp olive oil
- 2 tbsp plain flour
- 1 tsp marjoram
Instructions
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Clean the fresh mushrooms (penny buns or chanterelles; we chose penny buns) and finely slice them.
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Peel the potatoes, carrot and parsley root and chop them finely. Dice your onion and garlic finely too.
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Use lard or oil to cook the onion until golden, then add the mushrooms and cook until they release their liquid.
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Add the chopped carrot, parsley root and potatoes, and stir everything well.
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Add flour, mix it well and cook for a couple of minutes.
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Add water, marjoram, salt and pepper. Bring it to a boil and then let it simmer on a medium heat for 20 minutes, until the potatoes become soft.
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Add minced garlic for the last five minutes of the cooking time.
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Cook it for a bit longer, until it thickens up. Taste it and add more salt or seasoning. Serve it with fresh bread and enjoy!
