Name: Viennese Potato Soup with Mushrooms
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Austria
Ingredients: 1 small onion, diced; 1/2 lb potatoes, diced; 1 teaspoon vegetable oil; 250 ml vegetable broth; 100 g brown mushrooms (Baby Bella); salt and pepper; nutmeg; 1/2 cup of Riesling; 1/2 cup of whole cream

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There are many versions of Potato soups, I like the one I ate in Vienna, it had “Steinpilze”, a mushroom that grows in the Forests of Europe

This Viennese potato soup tastes particularly delicious, you should definitely not miss it!

I wanted to recreate this soup once at home. A similar mushroom I could find were the brown Baby Bella mushrooms.

Potatoes are called “Erdäpfel” in Austria, and their entry into Viennese cuisine was consistently difficult. Potatoes were brought to Vienna as perennials by the botanist Charles de l’Ecluse in 1588 and were considered harmful and poisonous for a long time.

Add 250 ml chicken broth and cook for 15 minutes — Fry onions and potatoes in deep pan until translucent . Add 250 ml water and cook for 15 minutes

Washed Bella mushrooms — Wash the mushrooms

Add potato mash to the soup — Remove 1/2 of potatoes and mash, then add back to the pan

Potato soup preparation — Add the mushroom and cook an additional 5 to 8 minutes. Season with salt, pepper, nutmeg and a chicken cube

When there was a shortage of food during the Napoleonic Wars, potatoes suddenly gained popularity. Since then, they have become an integral part of Viennese cuisine and are served time and again in a wide variety of ways: as a salad, boiled, fried, roasted, pureed or as a dough for dumplings and pasta.

Viennese Potato Soup with Mushrooms

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6 ratings

March 13, 2021

by AngiesWeb

Cuisine Austria

Category Austria Germany Northern Europe Recipes Soups

Ingredients

1 small onion, diced
1/2 lb potatoes, diced
1 teaspoon vegetable oil
250 ml vegetable broth
100 g brown mushrooms (Baby Bella)
salt and pepper
nutmeg
1/2 cup of Riesling
1/2 cup of whole cream

Persons

Serving Size

1 bowl

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

This is soup I ate while in Vienna. It was prepared with “Steinpilze” that are common in. Northern Europe

Instructions

Finely dice the onion and potatoes and heat in oil and fry until translucent.
Pour in the vegetable stock and cover the soup and let simmer for about 15 minutes.
Cut the mushrooms into slices.
Remove half of the soup, puree and return to the pot.
Add the mushrooms to the soup and cook for about 5 minutes.
Season with salt and better.
Turn off the heat.
At last, add the sweet white wine and and whole cream. Stir

Notes

Keep refrigerated for up to 3 days

European Cuisine, Culture & Travel©

A Potato Soup I remember eating in Vienna

There are many versions of Potato soups, I like the one I ate in Vienna, it had “Steinpilze”, a mushroom that grows in the Forests of Europe

This Viennese potato soup tastes particularly delicious, you should definitely not miss it!