Tender fragrant soup with a great aroma of thyme and creamy mushroom flavor. This soup is so easy to make and so refined that you just have to try it!
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INGREDIENTS
- 200 gr. porcini mushrooms (I have freshly frozen)
- 200 gr. potatoes
- 100 ml. 10% cream
- 50 gr. butter
- 20 ml. olive oil
- about 1 liter vegetable stock
- 1 onion
- salt
- pepper
- sprig of fresh thyme (I added a few needles of rosemary, it was so nice)
to serve
- white croutons
Instructions
In a heavy bottomed saucepan, melt butter and add olive oil, then simmer on low heat until the finely chopped onion is translucent.
Add the mushrooms and sauté for about 5 minutes.
Add the potatoes and thyme and pour in the vegetable broth so that it barely covers the contents of the pot.
Cook until the potatoes are tender.
Process with a blender.
Pour in the cream, stir and add vegetable broth to taste, adjust for salt and pepper.
Heat and serve with croutons and a drizzle of olive oil, I served with a sprig of rosemary.
