Ingredients:
200 g onion
500 g potatoes
100g black olives Kalamata type
40 g dried porcini mushrooms
small bunch of fresh thyme
200g Portobello mushrooms
3 cloves of garlic
3 bay leaves
4 allspice grains
1500ml water
100ml Porto
50 g cold pressed rapeseed oil
3 tablespoons light soy sauce
salt and pepper to taste
large pinch of powdered smoked paprika
Soak dried mushrooms in a cold water for about an hour and drain them off. Peel onions and cut into small pieces. Preheat half the oil and fry the onions over medium heat with allspice and bay leaves until deeply golden brown. In the meantime clean the potatoes, cut them into quarters, throw on a salted boiling water and blanch for 1 minute. Drain and add them to the fried onions with the previously soaked mushrooms. Pour the water, add soy sauce and cook potatoes until soft. Now cut the mushrooms in very thick slices, then crush the garlic lightly, and fry so prepared mushrooms, garlic and olives and half of the thyme in the rest of the oil over high heat. After 5-8 minutes pour half of the Porto and evaporate the alcohol. Add it to the almost finished brew for the last 5 minutes of cooking, along with the rest of the Porto. Turn off the heat, season with smoked paprika, salt and pepper. Put the rest of the thyme, cover the pot and leave for 30 minutes, so the soup gets the aroma from the herbs. After this time, remove the thyme, allspice and bay leaves. The soup is ready to serve after warming up, but it will be the best on the next day, after a night in the fridge.
Recipe: Michael Gnilka image: USTA Magazine
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