Easiest Way to Make Wild Mushroom & Potato Soup in 23 Minutes for Beginners

Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, wild mushroom & potato soup. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Wild Mushroom & Potato Soup is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Wild Mushroom & Potato Soup is something which I have loved my entire life.

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To get started with this recipe, we have to prepare a few ingredients. You can have wild mushroom & potato soup using 17 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Wild Mushroom & Potato Soup:

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

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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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