Feb 082017

This German potato mushroom soup is served with fried bacon on top. It's an easy soup to make. Wonderful for a dinner during the winter months. Happy Cooking!

german potato mushroom soup

Ingredients German Potato Mushroom Soup

750 g potatoes, such as Russet
150 g white or brown mushrooms (Crimini)
Vegetables for the Soup: 1 carrot, 1 leek, parsley root, 1/2 celery root
1 onion, 1 garlic clove
1 leave lovage (Liebstöckel), fresh or 1 tsp dry
1 tbsp clarified butter
1 tsp marjoram and caraway seeds
800 ml water
1-2 tsp instant broth (optional)
salt, pepper to taste
150 g  bacon or Speck, small cubes
200 ml heavy cream
2 tbsp parsley, chopped

Cooking Instructions German Potato Mushroom Soup

  • Peel potatoes, cut ins mall cubes.
  • Clean mushrooms, cut in quarters.
  • Wash all other vegetable, cut leek, celery, garlic, onion in small pieces. Not the carrot.
  • Heat clarified butter, fry potatoes briefly. Add mushrooms, fry for 1-2 min.
  • Now add all other vegetables, saute for some minutes. Combine with water and/or instant broth and carrot.
  • Spice with all herbs, salt and pepper.
  • Let simmer for about 20 min.
  • Remove carrot from soup, cut in small cubes, set aside.
  • Chop parsley, cut bacon in small cubes, fry in a pan without adding any grease. Place on kitchen paper to drain fat.
  • Add heavy cream.
  • Puree soup with stick mixer, bring to a brief boil, spice if necessary.
  • Serve with fried bacon, carrot pieces and parsley on top.

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 February 8, 2017  Posted by at 8:29 am Potato Mushroom Soup Tagged with: ,

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