Porcini-potato soup


  • 10,06 oz (300g) fresh porcini
  • 1 onion
  • 17,63 oz (500g) potatoes
  • 1 tbsp. (1 EL) butter
  • 1 tbsp. (1 EL) majoran leaves.
  • 33,81 fl oz (1 Liter) vegetable broth
  • 10,6 oz cream cheese original (300g). We recommend 2 kegs Almonta Original
  • salt
  • pepper


  • Clean the porcini and cut halve in cubes.
  • Skin the onions and cut them in fine cubes.
  • Also skin the potatoes and cut them in cubes too.
  •  Heat butter in a pot.
  •  Add the onions and fry them until they are clear.
  •  Also add the porcini cubes and the majoran leaves. Fry it for approx. 3 minutes.
  •  Put also the potato cubes in the pot.
  •  Add vegetable broth and cook the soup for 15-20 more minutes until the potatoes get soft.
  •  Then mash the soup with a blender.
  •  Mix in Almonta Original and season it with salt and pepper.
  •  Brown the rest porcini in a pan with butter and also season it with salt and pepper.
  •  Now filling the plates with the soup, serving it with the porcini and fresh majoran leaves.

Nutrition facts (per serving):

  • calories: 1348 kJ / 321 kcal
  • proteins: 10,2g
  • fat: 21,2g
  • carbohydrates: 21,5g