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Wild Mushroom & Potato Soup cuisine is really a dish that’s classified as an easy task to make. through the use of products which are common around you, you may make it in simple actions. You may make it for family or friends events, and it could be offered at many public situations possibly. I am certain you will see lots of people who just like the Wild Mushroom & Potato Soup dishes you make.
Alright, don’t linger, let’s task this wild mushroom & potato soup formula with 17 substances which are definitely easy to obtain, and we have to process them at the very least through 4 methods. You should devote a while on this, so the resulting food could be perfect.
Ingredients - Wild Mushroom & Potato Soup:
- Make ready for Large Stalks of 5-6 cep/porchini mushrooms,
- Provide 2 onions, chopped finely,
- Prepare 2 for small potatoes, skin left on, diced finely,
- Take 15 pieces for dried ceps/porchini mushrooms,
- Prepare 2 cloves of garlic, sliced,
- Make ready of Vegetable stock cube,
- You need 1 tsp - dried oregano,
- You need 1 tsp - dried marjoram,
- Give 1 for glug of white wine,
- Give 2 heaped tbsp quark or 4 tbsp cream,
- Get Pinch for sea salt,
- Give - Cracked black pepper to season
- Make ready White pepper to season,
- You need 1 for generous glug of extra virgin olive oil
- You need - Boiling water, enough to fill saucepan halfway
- Make ready Equipment Needed:
- Take 1 - blender or hand blender
Wild Mushroom & Potato Soup how to cook:
- 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.
- 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.
- 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.
- 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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