Mushroom soup refined after Gutsherrenart
It's that time again. Since our summer vacation (probably in Africa), it is wet and mostly humid, already grow the first mushrooms. I was just in the woods this morning. Except for wet feet I found: chestnuts (not, not sweet chestnuts, but chestnut shoots), a few sandpits, red feet, birch mushrooms and a few forest mushrooms.
I thought that I would make a small, fine soup out of it.
What do you need for that? For four people about
- 3-4 medium potatoes (floury, but any other aromatic variety)
- 500-600 g of fresh mushrooms
- 1 big onion
- 2 cloves of garlic
- 100 g of streaky bacon (can be more)
- 1/2 l broth (with me beef broth, alternatively water and brewing powder, but you know ...)
- 100 ml of white wine (I took Blanchet)
- 100 ml of cream
- Salt / pepper and marjoram
- parsley
- maybe some oil; depends on how you roast the bacon
First peel potatoes and cut into small cubes, cook in a little salted water for 10 minutes.
Remove half of the boiled potatoes from the cooking water, set aside. Purée the rest in the cooking water.
Chop the bacon without fat and leave slightly. When there is enough fat in the pan, add the onion to a diced sauce and lightly fry until brown. Cut the garlic extremely fine and also swirl briefly.
Remove the bacon-onion-garlic mixture from the pan with the skimmer, drain over the pan and then add to the pureed potatoes.
Now fry the cleaned mushrooms, cut into quarter or fine slices, in the fat of the bacon. If the fat is not enough, add some more oil to the pan. When the mushrooms are seared, also put in the pot with the potatoes. Add the broth to the pot (I have always frozen a few cups of meat stock).
Add some wine, add the cream, season with salt and pepper and half a teaspoon of dried marjoram.
Boil the whole thing and simmer for about 20 minutes.
Remove the pot from the cooking area and add the finished potato cubes and finely chopped parsley. Do not cook, otherwise the parsley loses its fine aroma.
Serve and enjoy ...
