Pfälzer Grumbeersupp – Potato Soup with Porcini Mushrooms

Have fun preparing this mushroom dish!

Cut the peeled potatoes into slices and sauté with the finely chopped leek, carrots and celery in enough butter for about 10 minutes, without coloring. After half of the cooking time add the greens. Fill up with vegetable soup and soften everything together.

In the past, a slice of brown bread was always added. It gives volume, binding and good taste.

Soak the dried mushrooms, cut the fresh ones into small slices and fry them lightly in butter. Strain the soup through a sieve (a blender is not recommended, as it treats the potatoes too aggressively and breaks down their cornstarch too much. The effect is then kind of sticky…). Add the mushrooms (soaking water as well). Add 1-2 tablespoons of marjoram, then fold in the whipped cream. Let the soup stand for an hour and let it infuse well. In this way the flavors of the vegetables, herbs and mushrooms are combined.

On a festive day, or if you want something special: brown 2 tablespoons of butter in a small pan, add a tablespoon of flour and brown. Extinguish with a ladle of soup, bring to a boil and add to the soup…

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