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Before you jump to Wild Mushroom & Potato Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
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One way to deal with this to begin seeing some results is to understand that you do not have to change everything instantly or that you need to entirely do away with certain foods from your diet. If you desire to commit to a wholesale change, that is okay but the main thing at first is to try to ensure that you are making more healthy eating choices. Sooner or later, you will likely find that you will eat more and more healthy food as your taste buds get accustomed to the change. As you stick to your habit of eating healthier foods, you will discover that you no longer want to eat the old diet.
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We hope you got benefit from reading it, now let’s go back to wild mushroom & potato soup recipe. To cook wild mushroom & potato soup you only need 17 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Wild Mushroom & Potato Soup:
- Use Large Stalks of 5-6 cep/porchini mushrooms,
- Use 2 onions, chopped finely,
- Use 2 small potatoes, skin left on, diced finely,
- Use 15 pieces dried ceps/porchini mushrooms,
- Use 2 cloves garlic, sliced,
- Take Vegetable stock cube,
- Use 1 tsp dried oregano,
- Get 1 tsp dried marjoram,
- You need 1 glug of white wine,
- You need 2 heaped tbsp quark or 4 tbsp cream,
- Prepare Pinch sea salt,
- Take Cracked black pepper to season
- Take White pepper to season,
- Use 1 generous glug of extra virgin olive oil
- Use Boiling water, enough to fill saucepan halfway
- Take Equipment Needed:
- Use 1 blender or hand blender
Instructions to make Wild Mushroom & Potato Soup:
- Heat a saucepan up over a medium heat and glug in enough olive oil to just cover the base then add in the onions. Fry gently for several minutes until the become golden and soften. Add in the chopped garlic and fry for around 20 seconds. Add the chopped mushroom stalks. Season well with salt and pepper.
- Crumble in the Vegetable stock and then add the dried herbs. Stir through the onions and mushrooms. Continue to fry gently. Add in the wine and cook off for a minute or two then pour in the boiling water, enough to fill the pan around halfway, and stir.
- Put the chopped potatoes in and bring to a gentle simmer. Cover with a lid and simmer for around 20-25 minutes until the flavours impart. Remove from the heat and allow to cool down so it's not piping hot.
- Add in the quark/cream and stir then carefully, season with a touch of white pepper and salt to taste then transfer to a blender or blitz using a hand blender until smooth and creamy. Serve up and enjoy, perfect with some crusty buttered bread. :)
Foraged wild mushrooms are among the most prized and coveted ingredients by chefs and gourmets. They are also hard to find, mushroom foragers are notoriously secretive when it comes to their hunting spots. Wild Mushrooms Found in our Yard and Garden. This one looks more white than translucent, but it is simply the camera angle and lighting making it appear so. If you know what a mushroom looks like, but not know it's ID, you can use this list to identify it.
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