For the potato and mushroom soup, heat the oil and add the finely chopped onion and carrots. Let them roast a little.
Stir in flour and sweat briefly. Pour in the soup and stir until smooth. Add salt, pepper, marjoram and chanterelle and cook until the potato cubes are soft.
Serve the potato-egg mushroom soup.
Preparation Tip:
If desired, you can serve the potato and egg mushroom soup with chopped parsley.
Related Recipes:
Potato and Mushroom SoupFor the potato and mushroom soup, cut the onion into half rings and the garlic into slices. Peel and dice the...
Pea-Carrot VegetablesFor the peas and carrots, slice the carrots and cook with the peas in salted water until tender. Do not pour...
Pea Soup with Bread DumplingsClean and grate the carrots. Heat some oil in a pot, fry the carrots, add the peas and briefly fry the flour...
Potato and Mararoni Roulade with Red CabbageFor the potato-maroni roulade with red cabbage, rinse potatoes and boil with the skin in lightly salted water...
Pea Soup with SausageFor the pea soup with sausages, chop the garlic and sweat it in a pot with oil. Add the bacon and let it fry a...
Cream of Nettle Soup with Poppy Seed OilFor the cream of nettle soup with poppy seed oil, blanch nettles in salted water, rinse in ice water, squeeze...
Beet Soup with Horseradish GnocchiFor the beet soup with horseradish gnocchi, peel and dice the beet and celeriac. Sauté finely chopped onion...
Potato and Leek Casserole with Braised OnionFor the potato-leek casserole with braised onion, peel the floury potatoes, cut into quarters or sixths and...
Nettle Soup with Tarragon EggFor the nettle soup with tarragon egg pour boiling water over nettles, drain and chop. Slice shallots, sauté...
Potato and Bean StewFor the potato and bean stew, peel the potatoes and cut into cubes. Dice the onion and sauté in the oil. Add...