- 20 g dried porcini mushrooms
- 100 ml dry white wine
- 500 g floury potatoes
- 2 shallots
- 1 clove of garlic
- 200 g fresh porcini (or king oyster) mushrooms
- 4 tbsp. olive oil
- 600 ml vegetable stock
- 1 sprig oregano
- freshly grated nutmeg
- Salt and pepper
- 250 ml reduced fat cream (12% fat)
1. Soak the dried porcini mushrooms in the wine and leave for about 1⁄2 hour.
2. Peel and dice the potatoes. Peel the shallots and garlic and chop finely. Slice the fresh mushrooms.
3. Sauté the chopped shallots and garlic in a pan with 2 tablespoons of oil.
4. Drain the soaked mushrooms, reserving the soaking stock. Add to the pan, add 1⁄3 of the fresh mushrooms and then deglaze with the wine and porcini stock.
5. Add the potatoes and douse with broth. Season with salt and pepper and simmer on low heat for about 15 minutes until the potatoes are cooked.
6. Sauté the remaining fresh mushrooms in 2 tablespoons of oil until golden brown, add the picked oregano leaves, and season with salt, pepper and nutmeg.
7. Purée the soup until smooth and stir in the cream just before serving. Ladle into preheated bowls or cups and garnish with mushrooms.