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)
- 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.
- 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.
- Peel and cut the potatoes in thick slices, add to the soup and cook until they are soft.
- Cut and fry an onion, add to the soup when potatoes are ready.
- Add a pinch of salt (or more, according to your preferences).
- Serve the soup with bread and spoon of sour cream on top.