How to Make Yummy Wild Mushroom & Potato Soup

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Before you jump to Wild Mushroom & Potato Soup recipe, you may want to read this short interesting healthy tips about Stamina Raising Treats.

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A large selection of quick health snacks is easily obtainable. Deciding to live a healthy way of life can be as uncomplicated as you want it to be.

We hope you got insight from reading it, now let’s go back to wild mushroom & potato soup recipe. You can cook wild mushroom & potato soup using 17 ingredients and 4 steps. Here is how you do that.

The ingredients needed to make Wild Mushroom & Potato Soup:

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

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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