Potato and mushroom soup
Ingredients: dried mushrooms (prox. 40 g) a medium sized onion ½ kg potatoes sliced in small cubes bouillon cubes marjoram caraway salt parsley oil or butter flour pepper vinegar cream
Soak the dried mushrooms into water for about 5 minutes; cut the onions and roast them until they are brown.Pour the mushrooms with the water on the onions, cook them until the water is “gone”.Afterwards pour prox. ½ l of water into it, add the potatoes and the spices and cook it until the potatoes are soft, alloy it with flour, flavour it with the vinegar and the pepper and let it boil up again.
At the end give 2 tablespoons cream into the soup and serve it.
Enjoy it!
Mushroom- potato soup
Schwammerlsuppe à la Hochfilzer
Schwammerlsuppe à la Hochfilzer
Schwammerlsuppe à la Hochfilzer
