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Potato soup with fried porcini mushrooms

Based on 19 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

“Porcini mushrooms are one of my favorite mushrooms because they have a distinctly earthy taste and great texture when pan fried. Porcini (piglets in Italian) get their name from their texture, which is firmer and meatier than other mushrooms. They’re also special in that they can't be cultivated and only grow in the wild. To make this soup vegetarian, simply use vegetable broth instead of chicken. You can also make it vegan by using margarine instead of butter.”

Difficulty

Easy 👌
45
min.
Preparation
25
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
750 g potatoes
300 g new potatoes
300 g porcini mushrooms
onion
2 cloves garlic
shallots
2 sprigs rosemary
4 tbsp olive oil
50 unsalted butter
200 ml white wine
500 ml chicken stock
700 ml water
25 g pine nuts
1 pinch ground nutmeg
salt
pepper
Metric
Imperial

Utensils

  • oven
  • cutting board
  • knife
  • peeler
  • pot (large)
  • cooking spoon
  • immersion blender
  • baking sheet
  • frying pan
  • tongs

Nutrition per serving

Cal
613
Protein
13 g
Fat
30 g
Carb
69 g
  • Step 1/4

    Preheat the oven to 180°C/350°F. Peel and chop potatoes and onion. Thinly slice garlic and shallots. Pluck rosemary leaves from stems and finely chop. Chop porcini mushrooms. Cut new potatoes into slices.
    • 750 g potatoes
    • onion
    • 2 cloves garlic
    • shallots
    • 2 sprigs rosemary
    • 300 g porcini mushrooms
    • 300 g new potatoes
    • oven
    • cutting board
    • knife
    • peeler

    Preheat the oven to 180°C/350°F. Peel and chop potatoes and onion. Thinly slice garlic and shallots. Pluck rosemary leaves from stems and finely chop. Chop porcini mushrooms. Cut new potatoes into slices.

  • Step 2/4

    Heat half the olive oil and half the butter in a large pot. Sauté peeled potatoes, onions, and half the garlic. When the onions are translucent, approx. 4 min., deglaze with white wine. Add chicken broth and water and let the soup simmer for approx. 30 – 40 min. Once done, purée the soup with an immersion blender and season to taste with salt, pepper, and a pinch of nutmeg.
    • 2 tbsp olive oil
    • 20 g unsalted butter
    • 200 ml white wine
    • 500 ml chicken stock
    • 700 ml water
    • 1 pinch ground nutmeg
    • salt
    • pepper
    • pot (large)
    • cooking spoon
    • immersion blender

    Heat half the olive oil and half the butter in a large pot. Sauté peeled potatoes, onions, and half the garlic. When the onions are translucent, approx. 4 min., deglaze with white wine. Add chicken broth and water and let the soup simmer for approx. 30 – 40 min. Once done, purée the soup with an immersion blender and season to taste with salt, pepper, and a pinch of nutmeg.

  • Step 3/4

    In the meantime, spread sliced new potatoes on a baking sheet and toss with remaining olive oil, remaining garlic, shallots, rosemary, and some salt. Roast at 180°C/350°F for approx. 20 min. Then sprinkle pine nuts over the potatoes and roast for approx. 5 min. more, or until potatoes and pine nuts are golden brown.
    • 25 g pine nuts
    • baking sheet

    In the meantime, spread sliced new potatoes on a baking sheet and toss with remaining olive oil, remaining garlic, shallots, rosemary, and some salt. Roast at 180°C/350°F for approx. 20 min. Then sprinkle pine nuts over the potatoes and roast for approx. 5 min. more, or until potatoes and pine nuts are golden brown.

  • Step 4/4

    Fry the porcini mushrooms in a frying pan until golden brown, approx. 5 min. Season mushrooms with salt and add remaining butter to the pan. Serve the puréed soup topped with roasted potatoes and fried porcini mushrooms. Enjoy!
    • frying pan
    • tongs

    Fry the porcini mushrooms in a frying pan until golden brown, approx. 5 min. Season mushrooms with salt and add remaining butter to the pan. Serve the puréed soup topped with roasted potatoes and fried porcini mushrooms. Enjoy!