👨‍🍳 作り方

1. 1

   Place the dried porcini mushrooms in a small bowl and cover with lukewarm water. Let them soak for approximately 30 minutes. Drain, reserving the soaking liquid, and cut the mushrooms into small pieces.

   💡 プロのコツ: Ensure the mushrooms are fully submerged in water.
2. 2

   Peel and chop the potatoes, soup vegetables, garlic, and onion.

   💡 プロのコツ: Uniformly sized pieces will ensure even cooking.
3. 3

   In a large pan, melt the butter over medium heat. Add the chopped onion, garlic, and soup vegetables and sauté until softened.

4. 4

   Add the chopped potatoes to the pan and season with marjoram, ground caraway seeds, salt, and pepper. Dust with flour and stir well to combine.

   💡 プロのコツ: The flour will help to thicken the soup.
5. 5

   Pour in the cold vegetable soup and the reserved mushroom soaking liquid. Add the chopped porcini mushrooms and the whipping cream. Stir well.

   💡 プロのコツ: Using cold soup helps prevent lumps when adding flour.
6. 6

   Bring the soup to a gentle simmer and cook for approximately 15 minutes, or until the potatoes are tender.

   💡 プロのコツ: Stir occasionally to prevent sticking.
7. 7

   Taste and adjust seasoning with salt and pepper if needed. Ladle the soup into bowls and garnish with fresh chopped parsley.

   💡 プロのコツ: Serve hot.