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.
2 to 3 peeled potatoes, or 1/2 pound 
Fry onions and potatoes in deep pan until translucent . Add 250 ml water and cook for 15 minutes 
Wash the mushrooms 
Slice the mushrooms 
Remove 1/2 of potatoes and mash, then add back to the pan 
Add the mushroom and cook an additional 5 to 8 minutes. Season with salt, pepper, nutmeg and a chicken cube 
At last turn down heat, add 1/2 cup of Riesling and 1/2 cup of whole cream 
Guten Appetit 
At the Schönbrunn castle, Vienna
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
March 13, 2021
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
4
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
Calories
195
8.1%
Fat
12 g
18%
Saturated
6.9 g
30%
Carbs
15 g
5%
Protein
2.6 g
Fiber
1.8 g
4%
Sugar
2.4 g
Sodium
512 mg
21%
Trans fat
0.0 g
Cholesterol
40 mg
13%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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