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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 elements which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Wild Mushroom & Potato Soup dishes which you make.
Alright, don’t linger, let’s plan this wild mushroom & potato soup menu with 17 materials which are surely easy to acquire, and we have to process them at the very least through 4 methods. You should commit a while on this, so the resulting food could be perfect.
Ingredients requirements for Wild Mushroom & Potato Soup:
- You need - Large Stalks of 5-6 cep/porchini mushrooms,
- Give 2 of onions, chopped finely,
- Get 2 for small potatoes, skin left on, diced finely,
- Take 15 pieces for dried ceps/porchini mushrooms,
- Provide 2 cloves of garlic, sliced,
- You need of Vegetable stock cube,
- Get 1 tsp - dried oregano,
- Get 1 tsp dried marjoram,
- Take 1 - glug of white wine,
- Require 2 for heaped tbsp quark or 4 tbsp cream,
- Get Pinch sea salt,
- Take of Cracked black pepper to season
- Give White pepper to season,
- Need 1 for generous glug of extra virgin olive oil
- Require of Boiling water, enough to fill saucepan halfway
- Prepare of Equipment Needed:
- Require 1 of 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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