Potato Soup with Dried Mushrooms

A delicious mushroom dish for any occasion!

Heat the oil in a large saucepan, add potatoes, onion and garlic and stir-fry for 5 minutes.

Add beef broth, mushrooms with the water in which they were soaked, and celery. Later, let the whole thing bubble up briefly. Reduce the heat and simmer covered for about 20 minutes until the potatoes are cooked.

In the meantime, melt the butter in a frying pan. Sprinkle the bread slices with the Parmesan and toast both sides in the butter for 1 minute each, then cut into triangles. Add the brandy to the soup and season to taste with salt and freshly ground pepper.

Divide the soup evenly among plates and top with the bread wedges. Garnish with mushrooms and parsley and bring to the table on the spot.

Tip:

The most popular dried mushroom is the gentlemen’s mushroom, but of course any other variety can be taken as well. Instead of dried mushrooms, you can also use 125 g of fresh mushrooms cut into slices.

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