Porcini and Potato Soup
Porcini and Potato Soup



  • 1 tbsp oil
  • 2 onions, thinly sliced
  • 20g dried porcini
  • 3 tsp bouillon powder
  • 300g brown mushrooms, chopped
  • 3 grated garlic cloves
  • 300g diced potato
  • 2 tsp thyme
  • 4 diced carrots
  • 55g walnut pieces
  • 2 tbsp chopped parsley
  • 8 tbsp yoghurt
  • Gently fry the onions for 10 mins in a large pan with the oil, until nice and golden. Meanwhile, pour 1.2 litres of boiling water over the dried porcini in a jug, and stir in the bouillon powder. Add the garlic and brown mushrooms to the pan with the onion, along with the carrots, thyme, and potatoes. Fry until the mushrooms have softened.
  • Pour the stock and dried mushrooms into the pan, and simmer for about 20 mins. Stir in the parsley, add plenty of pepper and some salt to taste, and stir to combine. Ladle into bowls, top with 2 tbsp of yoghurt and some of the walnuts - delicious!
30 mins
2 serving

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