1/2 ounce dried porcini mushrooms (about 1 handful)
1/2 lb bacon ends and items, chopped
1 onion, chopped (about 2 cups)
2 carrots, peeled and diced (about 1.5 cups)
3 stalks celery, diced (about 1.5 cups, retain 1 tbsp chopped celery leaves)
1 bay leaf
1/2 tsp marjoram (oregano okay)
1/2 tsp caraway seeds
2 cups hen broth
2 cups beef broth
2.5 lbs white potatoes, peeled, diced, and rinsed
salt and pepper to style
2 tbsp bitter cream (coconut milk okay)
1 handful contemporary parsley, chopped (about 2 tbsp)
1. Place the mushrooms in a small bowl and canopy with heat water; put aside to reconstitute, about quarter-hour. Because the mushrooms soak, heat a stockpot over medium/low warmth, then add the bacon and saute till crispy, about 10 minutes. With a slotted spoon, take away the bacon items and put aside.
2. Improve the stockpot warmth to medium, then add the onion; saute till softened, about 5 minutes, then add the carrot and celery. Saute till vibrant in shade, about 2 minutes, then add the chopped celery leaves, marjoram, caraway seeds, hen broth, and beef broth. Take away the mushrooms from their liquid and coarsely chop, then add them to the soup – add the water you soaked the mushrooms in, too, minus any sediment that collected on the backside of the bowl.
3. Carry the soup to a boil, then cut back warmth to low and simmer till the carrots are tender, about 8 minutes. Add the diced potatoes; if wanted, add water to make sure they’re coated by liquid. Return to a boil over med/excessive warmth, then cut back warmth and simmer on low till the potatoes are very tender, about quarter-hour.
4. Utilizing a potato masher or immersion blender, partially mash/mix the soup in order that it’s easy, it ought to take only a few pulses. Add salt and pepper to style, then take away from warmth and stir within the bitter cream (or coconut milk), reserved bacon, and parsley, then serve.
