Altwiener Erdäpfelsuppe Recipe ("Old Vienna Style" potato soup)

Here is my mother-in-law's incredibly delicious recipe for "Old Vienna Style" potato soup (Altwiener Erdäpfelsuppe Recipe) for you.

This traditional Austrian soup is made with dried porcini mushrooms and is a vegetarian starter for a festive meal or a particularly delicious and light weeknight dinner.

Ingredients

• 2 tablespoon dried porcini mushrooms
• approx. 200 g potatoes (potato) - about 2 medium sized potatoes
• approx. 100 g soup vegetables (carrot, yellow turnip, celery root, parsley root) - about ½ cup
• 1 onion
• 1 clove of garlic
• 1 tablespoon butter
• 1 teaspoon marjoram
• 1 pinch caraway seeds, ground
• salt
• pepper
• 1 heaped tablespoon flour
• 1 l vegetable soup (cold) - about 4 cups
• 125 ml whipping cream - about ½ cup
• 1 heaped tablespoon parsley, chopped

Instructions

Place the porcini mushrooms in a small bowl and cover with lukewarm water. Leave to soak for approx. 30 minutes. Cut into small pieces. Save the water for later.

Peel and chop the potatoes, soup vegetables, garlic and onion. Sauté in a pan with the butter. Season with the marjoram, caraway, salt and pepper. Dust with flour.

Pour in the vegetable soup and cook with the porcini mushrooms, the soaking water and the cream for approx. 15 minutes. Serve with the parsley - enjoy!

Recipe Card for printing: