Porcini Mushroom Soup

For the porcini soup, rinse the mushrooms with water in a colander. Soak in soup for 1 hour.

Peel and finely dice the onions and sauté in the fat until translucent. Peel the potato, cut into small cubes and steam. Add the porcini mushrooms with the soup and cook on medium heat for 20 minutes.

Add the whipped cream and bring the soup to the boil again. Drain half of the soup and blend with a hand blender. Pour the cream soup back together with the other half of the soup and season the porcini mushroom soup with pepper and salt.

Pluck the parsley from the stems, chop finely and sprinkle over the porcini soup.

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