Cream of Porcini Mushroom Soup with Marjoram Croutons

For the cream of porcini soup with marjoram croutons, place the dried mushrooms in lukewarm water and soak for at least 1 hour. In the meantime, clean the fresh mushrooms well and cut them into small pieces. Slice 1-2 mushrooms and fry them in a little butter. Set aside for garnish.

Peel and finely dice the onion, potatoes and garlic. Rinse thyme, shake dry and grate leaves from stems.

Heat olive oil in a pot and sauté onions, potatoes, garlic and thyme over low heat until onions are translucent. Add the fresh porcini mushrooms and sauté for about 3 minutes. Deglaze with the white wine, let it boil away briefly and pour in the soup. Squeeze the soaked porcini mushrooms well and add them. Simmer until the potatoes are soft.

Stir in whipped cream and finely puree the soup with a hand blender. Simmer for another 10 minutes, then season with salt, pepper and caraway seeds.

Cut the white bread into small cubes, spread on a baking tray and drizzle with the olive oil. Bake in the preheated oven at 160 °C for about 25 minutes until golden brown. Remove the croutons from the oven and immediately sprinkle with the marjoram.

Arrange the porcini cream soup in deep plates, put in the fried mushrooms, sprinkle with the croutons and garnish with fresh basil leaves.

How to dry mushrooms yourself, shows this video.

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