©Lena Staal/Staal Studio, Gitte Jakobsen

Potato and porcini mushroom soup à la "Gasthaus Grünauer"

Name: Potato and porcini mushroom soup à la "Gasthaus Grünauer"
Yield: 4
Ingredients: 1 Onion; 30 g Butter; 300 g Potatoes, waxy (+ 2-3 pieces extra as garnish); 2 Potatoes, medium, floury; 1 l Vegetable stock; 100 ml Whipped cream; Salt; Pepper; Marjoram; Porcini mushrooms, dried, as a garnish

Recipe

Soup

Potatoes

Katja Grünauer is regarded by connoisseurs as the keeper of fine Viennese cuisine. With this soup you can taste why!

The Editors

Ingredients

Ingredients (4 servings)
1		Onion
30	g	Butter
300	g	Potatoes, waxy (+ 2-3 pieces extra as garnish)
2		Potatoes, medium, floury
1	l	Vegetable stock
100	ml	Whipped cream
		Salt
		Pepper
		Marjoram
		Porcini mushrooms, dried, as a garnish

Sauté the onion in butter until translucent, add the peeled, roughly diced waxy and floury potatoes and pour in the stock. Season with salt, pepper and marjoram and cook until soft. Add the whipped cream, bring to the boil again, blend and pass through a sieve.
In the meantime, peel and finely dice the potatoes for the filling and cook in salted water until soft. Soak the dried porcini mushrooms in water and squeeze well. Serve the soup with the garnish.

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