This hearty soup with bacon, mushrooms and potatoes is perfect for a chilly winter day. Moreover, it’s extremely delicious: I prepared two portions and planned to have one for lunch. The other one I wanted to store in the refrigerator to have it for lunch the other day.
Well, that was the plan. Unfortunately, it didn’t work. After the first bowl of the soup I thought one or two more spoons wouldn’t make any difference. And in the end I ate all of the soup. So: no soup for lunch today… 🙂
The following recipe serves two – normally.
– 1/2 carrot
– 1/2 yellow carrot
– 50 g/ 1,8 oz celery root
– 1/2 onion
– 25 g/ 0,9 oz bacon
– 5 g/ 0,2 oz dried porcini mushrooms
– 200 g/ 7 oz potatoes
– 500 ml/ 17 fl oz vegetable stock
– 1 tablespoon oil
– 1 bay leaf
– 1 teaspoon marjoram
– 1/2 teaspoon ground caraway
– 50 g/ 1,8 oz sour cream
1. Soak the chopped dried mushrooms in warm water.
2. Peel the carrots and cut into small cubes. Wash celery root and also cut into small cubes. Cut bacon in cubes or stripes. Chop the onion. Peel the potatoes and cut them into small cubes.
3. Roast carrots, celery root, bacon and onion for about five minutes on low heat in oil.
4. Add vegetable stock, potatoes, dried porcini mushrooms with liquid, marjoram, caraway and bay leaf and let boil for about 15 minutes.
5. Season with salt and pepper, remove bay leaf and serve with sour cream.