Wild Mushroom & Potato Soup
Wild Mushroom & Potato Soup

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, wild mushroom & potato soup. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Wild Mushroom & Potato Soup is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. Wild Mushroom & Potato Soup is something that I’ve loved my whole life. They are nice and they look wonderful.

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To begin with this recipe, we have to first prepare a few components. You can cook wild mushroom & potato soup using 17 ingredients and 4 steps. Here is how you can achieve that.

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

Chanterelles (Cantharellus) Chanterelles are a prevalent name for macro-fungi in Cantharellus genus. These white, yellow, or orange funnel-shaped meaty mushrooms are the most famous consumed wild mushroom species. Some Cantharellus species release a fruity smell and they have a mildly peppery taste. One of the dangers of collecting mushrooms in the wild, Cotter said, is that of toxic look-alikes — poisonous mushrooms that resemble edible ones.

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. :)

Some Cantharellus species release a fruity smell and they have a mildly peppery taste. One of the dangers of collecting mushrooms in the wild, Cotter said, is that of toxic look-alikes — poisonous mushrooms that resemble edible ones. He pointed to the green-spored parasol. Chanterelles are, along with morels, the most commonly found wild mushrooms at markets and on menus in the United States. They have a slightly spicy edge along with their woodsy flavor and hold their firm texture better than most mushrooms.

So that is going to wrap this up with this special food wild mushroom & potato soup recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!