Ingredients
- 20 g dried porcini mushrooms
- 1,5 tablespoons olive oil
- 250 g mushrooms, finely chopped
- 1 small yellow onion, chopped
- 50 g finely chopped celery root
- 2 cloves garlic, minced
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried dill
- Pinch of cayenne pepper
- 1/2 teaspoon Sea salt and freshly ground pepper, to taste
- 1 tablespoon flour
- 1 small bay leaf
- 2 cups chicken or vegetable broth (500 ml)
- 2,5 cups water (625 ml)
- 250 g potatoes peeled and diced (0,5-1 cm)
- 1 tablespoon apple cider vinegar (unfiltered)
Garnish:
- Fresh dill
Instructions
- Place the dry mushrooms in a bowl with 250 ml of hot water and cover them to soak for 15-30 minutes. Once soft, remove the mushrooms from the water and press the absorbed water from the mushrooms into the bowl. Save the water for later. Cut the mushrooms into small pieces.
- In a large saucepan, heat the oil over medium to high heat and add the fresh mushrooms, onions, celery, and garlic. Cook for 10 minutes, stirring occasionally.
- Add thyme, dill, salt, pepper and cayenne. Stir and sprinkle with flour.
- Let simmer for 2 minutes, then add the soaked mushrooms and the reserved mushroom water (using a sieve to catch any sediment), as well as the broth, water and the bay leaf. Cook for 10 minutes, stirring occasionally.
- Add diced potatoes, reduce to simmer, and cook for 45 minutes or until potatoes very tender. Season to taste with 1 tablespoon of apple cider vinegar. Taste and adjust seasoning by adding more salt and pepper, and more vinegar, if desired.
- Serve into bowls and garnish with fresh dill. Enjoy!
Nutrition
Notes
- This recipe is inspired and adapted from "Cooking Light" magazine. Updated version, originally published February 2018.