Ingredients
- 30 g dried porcini mushrooms
- 300 g potatoes
- 50 g dry white wine
- 600 g water
- 200 g pouring (whipping) cream
- 80 g brown onion
- 2 garlic cloves
- 2 tsp Vegetable stock paste
- 1 - 3 pinches salt
- ¼ tsp ground black pepper
- ¼ tsp ground nutmeg
- 1 pinch cayenne pepper
- 50 g salted butter
- 3 tbsp crème fraîche
- 4 sprigs fresh flat-leaf parsley
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