Wild Mushroom Soup with Potatoes

Name: Wild Mushroom Soup with Potatoes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 portions
Ingredients: 400 g mushrooms; 20 g dried mushrooms; 400 g potatoes; 1 pc onion; 40 g butter; 30 g plain flour; 1 teaspoon caraway; 1 teaspoon marjoram; 2 pcs bay leaves; 1.5 l water; salt; ground pepper; 100 g sour cream; 1 tablespoon vinegar; 2 pcs eggs

Jakub SýkoraSoupCzech Cuisine x se líbilo

Wild mushroom soup carries the scent of an autumn forest the moment steam rises from the pot. Forest mushrooms and diced potatoes, a roux, caraway and marjoram turn it into a hearty Czech classic, softened by a spoonful of sour cream and a drop of vinegar.

Příprava: 20min

Vaření: 35min

CELKOVÝ ČAS: 55min

Step by step process

Mushrooms and base

1
Wild mushroom soup starts with the dried mushrooms, so first cover them with hot water and let them swell for 15 minutes. Clean the fresh mushrooms meanwhile and slice them, then finely chop the onion.
2
Melt the butter in a pot and saute the onion until golden. Add the fresh ones and the drained soaked pieces and saute for 5 minutes, until they release their water and smell wonderful.

Potatoes and cooking

3
Cut the potatoes into small cubes and tip them into the pot. Pour in the water along with the soaking liquid from the mushrooms, add the caraway, bay leaf and salt.
4
Bring to a boil and simmer for 20 minutes over low heat, until the potatoes soften. Stir in the marjoram near the end so it keeps its aroma.

Thickening and seasoning

5
From the butter and flour fry a light roux on a pan, loosen it with a little broth from the pot and, stirring constantly, pour it back into the pot. Simmer for 3 minutes until it thickens.
6
Season the soup with pepper and a drop of vinegar, then stir in the sour cream off the heat. Serve with sliced hard-boiled egg and fresh marjoram on top.