Porcini Mushroom Soup

For the porcini mushroom soup, finely chop the onion and garlic, sauté in oil-butter mixture and add the sliced mushrooms.

Fry briefly, sprinkle smooth flour and turmeric, stir vigorously, pour water or soup.

Finely chop the potatoes, parsnips and leeks, add to the soup with the spices, simmer gently for an hour, stirring frequently.

Be careful, it easily settles at the bottom of the pot due to the addition of flour.

Remove the fresh herbs, pour three ladles of the soup and the whipped cream into a tall container, blend with a hand blender and pour back into the porcini mushroom soup, serve with fresh parsley.

Preparation Tip:

The addition of turmeric gives the porcini mushroom soup a beautiful color and also a very subtle flavor. It is very important to use organic spices. Through the many fresh herbs, the soup is very tasty despite only water.

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