Potato and porcini mushroom cream soup with thyme flavor

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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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Potato and porcini mushroom cream soup with thyme flavor

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.

Potato and porcini mushroom cream soup with thyme flavor

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.

Potato and porcini mushroom cream soup with thyme flavor

Pour in the cream, stir and add vegetable broth to taste, adjust for salt and pepper.

Potato and porcini mushroom cream soup with thyme flavor

Heat and serve with croutons and a drizzle of olive oil, I served with a sprig of rosemary.

Potato and porcini mushroom cream soup with thyme flavor

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