Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, wild mushroom & potato soup. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Wild Mushroom & Potato Soup is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. Wild Mushroom & Potato Soup is something that I’ve loved my entire life.
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To get started with this recipe, we have to first prepare a few ingredients. You can cook wild mushroom & potato soup using 17 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Wild Mushroom & Potato Soup:
- Take Large Stalks of 5-6 cep/porchini mushrooms,
- Get onions, chopped finely,
- Take small potatoes, skin left on, diced finely,
- Make ready dried ceps/porchini mushrooms,
- Take garlic, sliced,
- Prepare Vegetable stock cube,
- Make ready dried oregano,
- Make ready dried marjoram,
- Take glug of white wine,
- Take heaped tbsp quark or 4 tbsp cream,
- Make ready sea salt,
- Make ready Cracked black pepper to season
- Prepare White pepper to season,
- Make ready generous glug of extra virgin olive oil
- Prepare Boiling water, enough to fill saucepan halfway
- Take Equipment Needed:
- Get 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.
Steps to make Wild Mushroom & Potato Soup:
- 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.
- 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.
- 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.
- 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. This item: The Wild Mushroom Co. Ships from and sold by World Coffee Tea Co.
So that is going to wrap it up with this exceptional food wild mushroom & potato soup recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
