Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, wild mushroom & potato soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

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Wild Mushroom & Potato Soup is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Wild Mushroom & Potato Soup is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook wild mushroom & potato soup using 17 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Wild Mushroom & Potato Soup:

1. Get Large Stalks of 5-6 cep/porchini mushrooms,
2. Get 2 onions, chopped finely,
3. Get 2 small potatoes, skin left on, diced finely,
4. Get 15 pieces dried ceps/porchini mushrooms,
5. Make ready 2 cloves garlic, sliced,
6. Prepare Vegetable stock cube,
7. Make ready 1 tsp dried oregano,
8. Make ready 1 tsp dried marjoram,
9. Get 1 glug of white wine,
10. Prepare 2 heaped tbsp quark or 4 tbsp cream,
11. Get Pinch sea salt,
12. Take Cracked black pepper to season
13. Prepare White pepper to season,
14. Get 1 generous glug of extra virgin olive oil
15. Prepare Boiling water, enough to fill saucepan halfway
16. Get Equipment Needed:
17. Take 1 blender or hand blender

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Instructions to make Wild Mushroom & Potato Soup:

1. 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.
2. 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.
3. 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.
4. 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. :)

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