Porcini Potato Soup is a rich and comforting dish that combines creamy potatoes with the deep, earthy flavor of porcini mushrooms. This soup is inspired by rustic European cuisine, where dried or fresh porcini add intense aroma and depth, making it a perfect choice for cozy lunches or elegant starters.
Porcini Potato Soup
Print RecipeIngredients
- 30 Dekagram (dkg) porcini mushroomsnks
- 2 Piece potato
- 1 Piece onion
- 2 Table spoon (tbsp) olive oiley, stemmed and finely chopped
- 2 Tea spoon (tsp) salt
- 3 Tea spoon (tsp) sweet paprika powder
- 3 Table spoon (tbsp) sour creamr
- 2 Table spoon (tbsp) lemon juice (or vinegar)
- 2 Peck grounded pepper
- 1 Table spoon (tbsp) flour (optional)
Instructions
This traditional sour porcini soup with potato is a very tasty spring dinner with a slice of fresh bread. Clean the porcini and cut into big chunks. Peel the potato and cut into cubes, chop the onion finely as well. Heat the oil in a medium size pot and toast the onion until ligh gold with salt and pepper. Than add the porcini mushrooms and potato, cook for 5 minutes add the flour and continue cooking. When the flour is getting browned, remove from heat and add sweet paprika, mix well and pour into hot water. Place back to the heat and bring to the boil, simmer until the mushrooms and potato is so! (approx 15 minutes). In a glass add 1-2 tablespoon cooking liquid and the sour cream, mix well and stir into the soup. Bring to boil once and close the heat. Don’t cook with the sour cream. Flavour with vinegar or lemon juice as you like the sourness.
