This simple creamy mushroom potato soup is filling yet light and low in fat despite the hearty appearance. It’s made using mixed mushrooms, including a small amount of porcini for a more intense, richer flavour.
Place the porcini in a bowl, add a little water and rub with your fingertips to remove any grit. Rinse then soak in 1/3 cup clean cold water for 10 minutes.
In a large frying pan heat up 2 tablespoons of oil and fry the mushrooms for a few minutes over a high heat until lightly browned.
Whilst the mushrooms are frying start making the soup. In a pot heat up 2 tablespoons of oil, add the bay leaf, onion and celery and fry over a medium heat for 3-4 minutes until softened, stirring occasionally. Add the mushrooms (as well as the juices if there are any), the porcini (as well as the water they soaked in), potatoes, vegetable stock, stir, cover and bring to the boil. Then lower the heat and cook gently, covered, for 20-25 minutes or until the potatoes are tender.
Remove from the heat, discard the bay leaf and puree the soup until smooth. Adjust the seasoning and add a bit more vegetable stock/water if needed. Enjoy on its own or with freshly chopped chives/parsley.
Use regular closed cup or chestnut mushrooms.
Adjust the amount of vegetable stock to suit your preference.
Use floury potatoes that are good for mashing.
Serve with fresh parsley or chives, with dark bread.