Autumn Culinary Treat: Boletus Soup

There is nothing better for a cold autumn day than a bowl of soup for lunch or dinner. One of my favorite soups of the season is boletus soup (Steinpilzsuppe). You might have seen these fancy mushrooms: there are many recipes in which they play a key-role (such as Steinpilzrisotto, sauces or pies). The recipe I am about to share with you is somewhat different from a classical cream-soup, but it’s easy to make and worth trying.

You will need:

  • 30-50 g dry Boletus mushrooms (Steinpilze)
  • 3-4 potatoes
  • 1 onion
  • *600 ml vegetable bouillon (1 cube)
  • Sour cream (Crème fraiche)
  • Salt
  1. Boil 300 ml of water and pour it in a bowl, add the mushrooms and let them soak for 30 minutes. Get the mushrooms out but keep the water.
  2. Cut the mushrooms (pieces should not be too small), put them in a casserole and add 600 ml of freshly boiled water (*or vegetable bouillon) and half a glass of the water the mushrooms were soaking in. Cook on medium heat for 30 minutes.
  3. Peel and cut the potatoes in thick slices, add to the soup and cook until they are soft.
  4. Cut and fry an onion, add to the soup when potatoes are ready.
  5. Add a pinch of salt (or more, according to your preferences).
  6. Serve the soup with bread and spoon of sour cream on top.

Bon appétit!

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