Potato Soup with Meadow Mushrooms

For the potato soup with meadow mushrooms, peel the potatoes and the onion, clean the roots and cut everything into cubes. Clean the meadow mushrooms well and cut them into bite-sized pieces, chop the bacon into small cubes. Heat 2 tablespoons of fat in a suitable saucepan, fry the onion in it, add the diced root vegetables, let them fry and then mix in the diced potatoes.

After a few minutes, pour in the soup, season with salt, pepper, marjoram, cumin and garlic and cook the diced potatoes until soft. After about 20 to 25 minutes, puree the soup or whip it with a hand blender.

In the meantime, heat the remaining 1 to 2 tablespoons of butter or lard in another pan, fry the bacon cubes in it and mix in the meadow mushrooms. Sauté until the mushrooms are firm to the bite.

Serve the pureed potato soup with the meadow mushrooms, potato croutons and bacon cubes and sprinkle with chopped parsley.

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