Rustic German Potato and Mushroom Soup
Experience the warmth and heartiness of traditional German cuisine with this Rustic German Potato and Mushroom Soup. This wholesome dish is packed with nutrient-rich vegetables, including potatoes, celeriac, carrots, and leeks, all simmered to perfection in a flavorful vegetable stock. The soup is finished with a luxurious touch of heavy cream and exalted by a delightful garnish of sautéed mixed mushrooms and onions, infused with aromatic herbs. This vegetarian delight serves beautifully to guests but can easily be personalized with the addition of sliced sausages or diced ham for those who crave a meaty twist. Perfect for chilly evenings, this soup is sure to warm your heart and satisfy your taste buds.
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
potatoes (floury type)
1 1/2 lbs (peeled and diced)
celeriac (or substitute celery)
3 ounces (peeled and diced)
carrots
9 ounces (peeled and diced)
onion
1 (peeled and studded with bay leaf and clove)
bay leaf
1 (to be removed after cooking)
clove
1 (to be removed after cooking)
butter
3 tablespoons (for the soup)
vegetable stock
7 cups (homemade or store-bought)
leeks
7 ounces (cleaned and sliced)
heavy cream (or crème fraîche)
1/2 cup (to enrich the soup)
marjoram leaves
1 teaspoon (dried or fresh)
grated nutmeg
1/4 teaspoon (freshly grated for best flavor)
salt
to taste (season as desired)
pepper
to taste (season as desired)
mixed mushrooms (preferably chanterelles)
7 ounces (cleaned and chopped if large)
onion
1 (peeled and finely diced for garnish)
butter
2 tablespoons (for the garnish)
chopped herbs (such as chives, parsley, or chervil)
2 tablespoons (freshly chopped for garnish)
Instructions
1
Begin by peeling and rinsing the potatoes, celeriac, and carrots. Chop them into small, even dice to ensure uniform cooking. For the onion, peel it and stud it with the bay leaf and clove, which will impart subtle flavors to the soup.
2
In a large Dutch oven or heavy soup pot, melt the butter over medium heat. Add the diced celeriac and carrots, sautéing them lightly until they begin to brown, about 5-7 minutes. Then, add the diced potatoes, the studded onion, and the vegetable stock to the pot. Cover with a lid, bring to a boil, and let the soup simmer for 20 minutes.
3
While the soup cooks, prepare the leeks. Remove the outer leaves, trim the root ends, and discard the dark green leaves. Slice the leeks in half, wash them thoroughly to remove any dirt, then drain and slice into thin half-moons. After 20 minutes, add the leeks to the soup, cover, and cook for an additional 10 minutes until all the vegetables are tender.
4
Once cooked, remove the studded onion and bay leaf from the pot. Take out about 1/3 of the potato and vegetable mixture and transfer it to a blender to puree until smooth. Return the puree back into the pot, or if preferred, use a stick blender to partially puree the vegetables directly in the pot. Stir in the heavy cream, marjoram, nutmeg, and season with salt and pepper to taste.
5
For the garnish, clean the mixed mushrooms and chop them into bite-sized pieces if large. Peel and finely dice the additional onion. In a separate sauté pan, melt the remaining butter over medium heat. Add the diced onion and sauté, stirring frequently, for about 5 minutes until translucent. Next, add the mushrooms and continue to sauté for another 5 minutes until they are golden and cooked through.
6
To serve, ladle the hot soup into bowls, top with the sautéed mushroom and onion mixture, and sprinkle with freshly chopped herbs. Enjoy this heartwarming bowlful of goodness!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Rustic German Potato and Mushroom Soup?
It is a traditional German dish featuring a hearty blend of root vegetables like potatoes, celeriac, and carrots, finished with heavy cream and a sautéed mushroom garnish.
What kind of potatoes should I use for this recipe?
Floury potatoes are recommended because they break down slightly during cooking, which helps naturally thicken the soup.
Can I substitute celeriac if I cannot find it?
Yes, you can use 3 ounces of celery as a substitute for celeriac to provide a similar aromatic base.
How do I prepare the onion for the soup base?
The onion should be peeled and studded with a bay leaf and a clove to infuse the broth with subtle aromatic flavors.
How long do the potatoes and carrots need to simmer?
The diced potatoes, carrots, and celeriac should simmer in the vegetable stock for approximately 20 minutes.
When should I add the leeks to the soup?
Leeks should be added after the initial 20-minute simmer and cooked for an additional 10 minutes.
How do I clean the leeks properly?
Remove the outer leaves, trim the roots, discard dark green parts, slice in half lengthwise, and wash thoroughly to remove dirt before slicing into half-moons.
Should I blend the entire soup?
No, you should only puree about 1/3 of the vegetable mixture to create a creamy texture while maintaining some rustic chunks.
Can I use a stick blender instead of a traditional blender?
Yes, you can use a stick blender directly in the pot to partially puree the vegetables until you reach your desired consistency.
What type of cream is best for this soup?
You can use either heavy cream or crème fraîche to add a luxurious and rich finish to the dish.
What spices are used to season this German soup?
The soup is seasoned with marjoram, freshly grated nutmeg, salt, and pepper.
What kind of mushrooms work best for the garnish?
Chanterelles are preferred for their flavor, but any variety of mixed mushrooms will work well for the sautéed garnish.
How do I prepare the mushroom garnish?
Sauté finely diced onion in butter for 5 minutes, then add the chopped mushrooms and cook for another 5 minutes until golden.
Can I add meat to this vegetarian recipe?
Yes, you can easily personalize the soup by adding sliced sausages or diced ham for a meaty twist.
What herbs are recommended for the final topping?
Freshly chopped chives, parsley, or chervil are excellent choices for garnishing the soup.
How much vegetable stock is required?
The recipe calls for 7 cups of vegetable stock, which can be either homemade or store-bought.
Is this soup suitable for vegetarians?
Yes, as written, the recipe is 100% vegetarian as it uses vegetable stock and mushrooms.
Why do I need to sauté the carrots and celeriac first?
Sautéing them in butter for 5-7 minutes helps them brown slightly, which develops a deeper flavor base for the soup.
What do I do with the studded onion after cooking?
The onion, along with the bay leaf and clove, should be removed and discarded before pureeing the soup.
Can I make this recipe vegan?
To make it vegan, replace the butter with oil or plant-based margarine and use a dairy-free cream alternative.
How many onions are needed in total?
You will need two onions: one for the soup base (studded) and one for the mushroom garnish (diced).
How much butter is used in the entire recipe?
A total of 5 tablespoons of butter is used: 3 tablespoons for the soup base and 2 tablespoons for the garnish.
What is the purpose of adding nutmeg?
Grated nutmeg provides a warm, earthy aroma that complements the cream and potatoes perfectly.
Is marjoram necessary?
Marjoram is a classic herb in German potato soup, providing a sweet and savory flavor that is very traditional.
How do I ensure the vegetables cook evenly?
Peel and chop the potatoes, celeriac, and carrots into small, even dice for uniform cooking.
What temperature should I use to sauté the vegetables?
Use medium heat to prevent the butter from burning while allowing the vegetables to brown lightly.
Can I freeze this soup?
Yes, but it is best to freeze it before adding the heavy cream, as dairy can sometimes separate when thawed and reheated.
How much celeriac is required?
The recipe specifies 3 ounces of peeled and diced celeriac.
What should I do if the soup is too thick?
You can thin the soup by adding a little more vegetable stock or a splash of water until it reaches your preferred consistency.
Is this soup a good main course?
Yes, its hearty ingredients and rich texture make it a very satisfying and filling main meal, especially when served with crusty bread.